High Fructose Corn Syrup Free Whole30 Chili-Lime Salmon with Roasted Vegetables
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp olive oil, divided
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ¾ tsp kosher salt, divided
- ¼ tsp black pepper
For the vegetables
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 2 medium zucchini, cut into ½-inch half-moons
- 1 small red onion, cut into 1-inch wedges
For serving
- ½ tsp lime zest
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
- 2
In a small bowl, whisk together 2 tbsp of the olive oil, the lime juice, chili powder, smoked paprika, cumin, cayenne, 1/2 tsp of the salt, and the black pepper until combined. Place the salmon fillets in a shallow dish, pour the marinade over them, and turn to coat. Set aside to marinate for 15 minutes at room temperature while you prepare the vegetables. Reserve the marinade dish — do not reuse the marinade on the cooked fish.
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