Sheet Pan Chili Lime Salmon

Salmon is usually on my weekly menu because I love it so much, and I love its health benefits including it’s Omega-3 fatty acids and B vitamins. Because we have it so often, I like to switch up the recipes that I use. The marinade in this recipe is pure gold–freshness from the parsley, acidity from the lime juice, sweetness from the honey, and heat from the red chili flakes. The roasted peppers and onions were a perfect pair with this flavorful salmon.


  • ½ cup freshly squeezed lime juice (or juice of 2 limes)
  • ¼ cup fresh chopped parsley
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • 1 Tbsp minced garlic (or 4 crushed garlic cloves)
  • 1½ tsp red chili flakes (adjust to your preference of spice)
  • 1 tsp ground cumin
  • 1½ tsp salt
  • 1 Tbsp honey
  • 4 salmon fillets
  • 1 red bell pepper, deseeded and chopped
  • 1 green bell pepper, deseeded and chopped
  • 1 yellow bell pepper, deseeded and chopped
  • 1 onion, cut into wedges

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