Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers

• porciones: 4 servings
• tiempo activo: 25 minutes
• tiempo total: 25 minutes

Ingredientes

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

Instrucciones

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.

Nutrición

• Calorías: 405 kcal
• Grasa Total: 17 g
• Grasa Saturada: 3 g
• Grasa No Saturada: 0 g
• Colesterol: 90 mg
• Sodio: 517 mg
• Carbohidratos Totales: 26 g
• Fibra Dietética: 3 g
• Azúcares Totales: 4 g
• Proteína: 35 g