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Quick & Easy

Sheet Pan Chili Lime Salmon with Potatoes & Peppers

Busy weeknights beg for something simple like this salmon sheet-pan dinner. As the name suggests, it's all cooked on one pan. The potatoes get a head start, followed by sweet bell peppers and finally chili-coated salmon fillets. It's a complete meal with easy cleanup!

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 pound yukon gold potatoes, cut into 3/4-inch pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 lime, zested and quartered
  • 2 medium bell peppers, any color, sliced
  • 1 ¼ pounds center-cut salmon fillet, skinned, if desired, and cut into 4 portions

Directions

  1. Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
  2. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and pepper together in a medium bowl. Transfer to the prepared pan and roast for 15 minutes.
  3. Meanwhile, combine chili powder, cumin, garlic powder, lime zest and the remaining 1/2 teaspoon salt in a small bowl. Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon of the spice mixture; toss well to coat. Coat the salmon with the remaining spice mixture.
  4. After 15 minutes, remove the pan from the oven. Add the peppers and stir to combine. Roast for 5 minutes. Remove from the oven; move some of the vegetables over and add the salmon to the pan. Roast until the salmon is just cooked through, 6 to 8 minutes. Serve with lime wedges.