Sheet Pan Chili-Lime Salmon
 
Prep time
Cook time
Total time
 
Recipe from Create Your Plate Diabetes Meal Prep Cookbook by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
By:
Recipe type: Main Dish (Vegetarian)
Serves: 4 servings
Ingredients
  • Juice of 2 limes
  • 2 tbsp (30 mL) olive oil
  • 1½ tsp (7 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) dried parsley flakes
  • ½ tsp (2 mL) garlic powder
  • ¼ tsp (1 mL) salt
  • 1¼ lbs (625 g) salmon fillet, cut into 4 equal pieces
  • 1 red bell pepper, cut into 1-inch (2.5 cm) strips
  • 1 yellow bell pepper, cut into 1-inch (2.5 cm) strips
  • 1 green bell pepper, cut into 1-inch (2.5 cm) strips
Instructions
Rimmed baking sheet coated with cooking spray
  1. In a large bowl, whisk together the lime juice, oil, chili powder, cumin, parsley, garlic powder and salt to make the marinade.
  2. Divide the marinade evenly between two medium bowls. Add the salmon to one bowl and the red, yellow and green bell peppers to the other. Turn to coat evenly. Cover each bowl and refrigerate for at least 30 minutes and up to 2 hours.
  3. Preheat the oven to 425°F (220°C).
  4. Remove the salmon fillets from the marinade, shaking off the excess. Place the salmon in the center of the sheet pan, leaving ½ inch (1 cm) between pieces. Remove the bell peppers from the marinade, shaking off the excess. Add in a single layer around the salmon. Discard the remaining marinade from both containers.
  5. Bake until the salmon is opaque and an instant-read thermometer inserted into the thickest part of the fillets registers 145°F (63°C), 15 to 18 minutes.
  6. To Store: In each of four containers, add one salmon fillet and ¾ cup (175 mL) of the bell peppers. Cover and refrigerate for up to 4 days or freeze for up to 2 months.
  7. To Serve: If frozen, thaw in the refrigerator overnight. To reheat, microwave uncovered on High for about 1 minute until heated through. Allow 2 minutes for the heat to distribute before removing the container from the microwave. Serve warm.
Nutrition Information
Serving size: 1 fillet, ¾ cup (175 mL) bell peppers Calories: 389.51 Fat: 26.24 g Saturated fat: 5.31 g Trans fat: 0.0 g Carbohydrates: 7.22 g Sugar: 3.55 g Sodium: 273.60 mg Fiber: 2.38 g Protein: 30.13 g Cholesterol: 77.92 mg
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/sheet-pan-chilli-lime-salmon/