This sheet pan chili lime salmon is a zesty dish ready for any time of year! And it's QUICK - most of the time is spent letting the fish & veggies marinate. I love the heat of the red chili pepper flakes, but you can totally tone that down, if you want. I bet this could be done in foil on the grill, too! I encourage you to look for wild caught salmon and use local veggies & honey when you make this - let me know how it goes!
Prep Time: 40 minutes
(Including minimum marinating time)
Cook Time: 10 minutes
Total Time: 50 minutes
1/2 cup of freshly squeezed lime juice (about 2 limes)
1/4 cup of fresh chopped or dried parsley (more or less to taste)
2 Tbsp extra virgin olive oil
2 Tbsp water
1 Tbsp minced garlic (about 4 cloves)
1 & 1/2 tsp red chili flakes (more or less to taste)
1 tsp ground cumin
1 & 1/2 tsp sea salt
1 Tbsp honey (locally produced, if possible)
2 salmon fillets (wild caught preferred)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1/2 yellow onion, loosely chopped
Preheat oven to broil on high heat. Cover a baking sheet tray with aluminum foil & set aside.
Whisk lime juice, parsley, olive oil, water, garlic, chilli flakes, cumin, salt and honey together until the mixture is smooth. Divide the mixture in half, in two bowls.
Add the salmon fillets to one bowl and the chopped peppers and onions to the other. Cover and refrigerate. Allow to marinate for 30 minutes.
After marinating, arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray. Pour any remaining marinade over the fish & veggies.
Broil until the peppers are just beginning to char at the edges and the salmon's internal temperature reaches 145 degrees Farenheit (I have this meat thermometer to check temps!).
Remove from the oven and serve immediately. Enjoy!
Makes 2 servings.
Portion Fix Containers: 1 red, 1 green, 2 tsp.