Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers


  • 1 lb Yukon Gold Potatoes, cut into 3/4-inch pieces
  • 2 Tbsp extra-virgin olive oil, divided
  • 3/4 tsp salt, divided
  • 1/4 tsp Ground pepper
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 lime, zested and quartered
  • 2 medium bell peppers, any color, sliced
  • 1 1/4 lbs center-cut salmon fillet, skinned, if desired, and cut into 4 portions


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

Nutrition Facts Per Serving: Calories 405; Protein 35.4g; Carbohydrates 25.9g; Fiber 3g; Sugars 3.5g; Fat 17.4g; Saturated Fat 2.6g; Cholesterol 89.6g; Sodium 516.6mg


Ready in less than 30 minutes.  Serves 4