Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers
This Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers is a bold and flavorful one-pan meal featuring tender salmon, crispy roasted potatoes, and vibrant bell peppers. With a zesty chili-lime marinade, this easy dinner recipe is perfect for busy weeknights and packed with protein and nutrients.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sheet-Pan / Roasting
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
- 4 salmon fillets
- 2 cups potatoes, diced (Yukon gold or red)
- 2 bell peppers, sliced
- 3 tbsp olive oil (divided)
- 2 tbsp lime juice
- 1 tsp lime zest
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp cumin
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.
- Toss diced potatoes with 1–2 tbsp olive oil, salt, pepper, and a pinch of chili powder. Spread evenly on the pan.
- Roast potatoes for 15–20 minutes until they begin to soften.
- In a small bowl, mix remaining olive oil, lime juice, lime zest, garlic, chili powder, paprika, cumin, salt, and pepper to create the marinade.
- Remove the pan from the oven and add sliced bell peppers, tossing with the potatoes.
- Push vegetables to the sides and place salmon fillets in the center.
- Brush the chili-lime marinade generously over the salmon.
- Return to the oven and roast for 10–12 minutes until salmon flakes easily and vegetables are tender.
- Garnish with fresh cilantro if desired and serve immediately.
Notes
Cut potatoes evenly for consistent cooking.Avoid overcrowding the pan to ensure crisp vegetables.Adjust chili powder for desired spice level.Fresh lime juice enhances flavor more than bottled.
