Chili Lime Sheet Pan Salmon and Sweet Potatoes

• 4 salmon fillets (6 oz each)
• 2 medium sweet potatoes, cubed
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Zest and juice of 1 lime
• 2 tablespoons chopped fresh cilantro

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potatoes with 1 tablespoon olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
3. 3 Spread sweet potatoes evenly on a sheet pan.
4. 4 Place salmon fillets on top of sweet potatoes.
5. 5 In a small bowl, mix remaining olive oil, lime zest, and juice. Brush over salmon.
6. 6 Roast for 20-25 minutes until salmon is cooked through and sweet potatoes are tender.
7. 7 Garnish with cilantro before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add diced bell peppers to the sheet pan for extra veggies.
• Substitute cod or tilapia for a different fish option.

Substitutions

• Use olive oil spray if you prefer less oil.
• Substitute parsley for cilantro if preferred.

Pairings

• Pairs well with a chilled white wine.
• A squeeze of fresh lime wedges on the side

Nutrition

Tips

• For extra flavor, marinate the salmon in the lime mixture for 30 minutes before roasting.
• Check the salmon at 20 minutes; it cooks quickly!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven.

Serving Suggestions

• Serve with a fresh avocado salsa.
• Pair with a simple green salad for a complete meal.

FAQ