Sheet pan chili lime salmon with fajita flavours, and a charred, crispy roasted trio of peppers for an easy and healthy weeknight meal.
Sheet Pan Chili Lime Salmon! Never knew flavour like THIS before! This is a recipe that’s been on my long list of things to make (said list is up to 286 recipes — God help me). I pushed all of those to the side to try this out. Why? Because so many of you guys have been asking if salmon would suit the flavours in the Chilli Lime Chicken Fajita Salad, and what would be the easier and fastest way to make it. So, with a couple of Salmon deliciousness adjustments, here it is.
Salmon and peppers ready in about 10 minutes (gave or take a couple minutes, depending on your done-ness preference), with a KAPOW of flavours.
Not only was this fast and easy to make, the flavours in this salmon are incredible. With a base of lime juice, a hint of cumin and garlic, and the subtleness of red chili flakes, this is one salmon recipe I’m so glad you guys have been asking for!
It can’t get any easier than coating, baking, and — um — eating? Because that’s all there is. Given that these salmon fillets are HUGE, each person I served them too wanted two pieces instead of one. That is saying something. Especially in a house filled with not-so-loving-salmon people.
I was sceptical that the peppers wouldn’t compliment the salmon, and to my surprise they did. All charred and roasted.
I found 10 minutes cooking to be more than enough for the way we like our salmon, and the peppers were still crunchy, bursting with their flavours, but charred on the edges. If you like your peppers softer, remove the salmon once its cooked to your liking and place the peppers back into the oven to continue to roast until done.