Go Back
Close-up of roasted salmon fillets with lime slices on a sheet pan, surrounded by roasted potatoes and red and green peppers.

Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers

Discover the simplicity and zest of our Sheet-Pan Chili-Lime Salmon, a friendly recipe designed to bring healthy, easy dinners to your table. This one-pan meal blends spicy chili with tangy lime for a dish that's both nutritious and flavor-packed. Ideal for those seeking quick salmon recipes or clean eating ideas, this post is your ticket to a delightful meal and increased blog traffic. Click to cook this culinary delight tonight!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 4 Salmon fillets
  • 1 Lb Baby potatoes, halved
  • 2 Bell pepper (mix colors for vibrancy), sliced
  • 1 Red onion, sliced
  • 3 Tbsp Olive oil
  • 2 Limes, juiced
  • 1 Zest of lime
  • 2 Tsp Chili powder
  • 1 Tsp Cumin
  • 1 Tsp Garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Large Sheet Pan - Preferably rimmed to prevent any juices from spilling over.
  • Parchment Paper or Aluminum Foil - For lining the sheet pan to make cleanup easier. You could also use a silicone baking mat.
  • Mixing Bowl - To mix the vegetables with oil and spices.
  • Measuring Spoons and Cups - For accurately measuring out ingredients like oil, spices, and lime juice.
  • Chef's Knife - For slicing vegetables and potentially portioning the salmon if it's not pre-portioned.
  • Cutting Board - To prepare your vegetables and salmon.
  • Citrus Juicer or Reamer - To extract lime juice easily, though you can also do this by hand.
  • Zester or Microplane - For zesting the lime to get that fine, flavorful zest.
  • Tongs or Spatula - For turning vegetables or handling the salmon.
  • Oven Mitts - To safely handle the hot sheet pan when moving it in and out of the oven.
  • Serving Platter or Plates - To serve the meal once it's cooked.
  • Optional: Meat Thermometer - To ensure the salmon has reached an internal temperature of 145°F (63°C), although this isn't strictly necessary if you're comfortable judging doneness by flakiness.

Method
 

  1. Preheat your oven:
    to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Prepare the vegetables:
    In a large bowl, toss the potatoes, bell peppers, and red onion with 2 tablespoons of olive oil, half of the lime juice, chili powder, cumin, garlic powder, salt, and pepper. Spread them out on the baking sheet in an even layer.
  3. Bake the base:
    Place the sheet pan in the oven and roast the vegetables for about 15 minutes.
  4. Season the salmon:
    While the veggies start roasting, rub the salmon fillets with the remaining olive oil, lime zest, the rest of the lime juice, and additional seasoning if desired.
  5. Combine and cook:
    After 15 minutes, remove the pan from the oven. Push the vegetables to the sides to make space for the salmon in the center. Place the salmon skin-side down.
  6. Back to the oven:
    Return the pan to the oven and bake for another 12-15 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.
  7. Finishing touches:
    Once out of the oven, sprinkle with fresh cilantro and serve with lime wedges on the side for an extra zing.