Whole 30 Whole30 Chili-Lime Salmon with Roasted Vegetables
Bright, bold, and built entirely on real food, this sheet pan dinner is the kind of weeknight meal that makes eating clean feel genuinely exciting rather than like a compromise. Skin-on salmon fillets get a quick marinade of fresh lime juice, chili powder, smoked paprika, cumin, and a hit of cayenne before roasting alongside colorful bell peppers, zucchini, and red onion — all on a single pan, which means minimal cleanup. Every ingredient here is straightforwardly compliant: no added sugar, no soy, no dairy, no grains, just olive oil, spices, and fresh produce doing all the heavy lifting. The 15-minute marinade is short enough to fit into a busy evening but long enough to drive serious flavor into the fish. At 425°F the vegetables caramelize at the edges while the salmon turns perfectly opaque and flaky, finishing with a scatter of lime zest that ties everything together. A handful of fresh cilantro and extra lime wedges at the table make it feel restaurant-worthy without any extra effort. This one serves four, so it's equally at home as a family dinner or a meal-prep anchor for the week ahead.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!