Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers

• portionen: 4 servings
• aktive zeit: 25 minutes
• gesamtzeit: 25 minutes

Zutaten

1 pound Yukon Gold potatoes, cut into 3/4-inch pieces

2 tablespoons extra-virgin olive oil, divided

¾ teaspoon salt, divided

¼ teaspoon ground pepper

2 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

1 lime, zested and quartered

2 medium bell peppers, any color, sliced

1 ¼ pounds center-cut salmon fillet, skinned, if desired, and cut into 4 portions

Anweisungen

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and pepper together in a medium bowl. Transfer to the prepared pan and roast for 15 minutes.

Meanwhile, combine chili powder, cumin, garlic powder, lime zest and the remaining 1/2 teaspoon salt in a small bowl. Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon of the spice mixture; toss well to coat. Coat the salmon with the remaining spice mixture.

After 15 minutes, remove the pan from the oven. Add the peppers and stir to combine. Roast for 5 minutes. Remove from the oven; move some of the vegetables over and add the salmon to the pan. Roast until the salmon is just cooked through, 6 to 8 minutes. Serve with lime wedges.

Nährwertangaben

• Kalorien: 405 kcal
• Gesamtfett: 17 g
• Gesättigtes Fett: 3 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 90 mg
• Natrium: 517 mg
• Gesamtkohlenhydrate: 26 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 4 g
• Eiweiß: 35 g