Sheet Pan Lime Chile Salmon with Peppers and Potatoes

Ingredients

1 pound Yukon Gold potatoes, cut into ¾ inch pieces

4 tsp extra-virgin olive oil

¼  tsp salt

¼ tsp ground pepper

1 tsp ground cumin

½ tsp garlic powder

1 lime, zested and quartered

2 medium bell peppers, sliced

1 ¼ pounds salmon fillet, skinned, if desired, and cut into 4 portions

Directions

• Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

• Toss potatoes, 2 tsp oil, ¼ tsp 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, and lime zest in small bowl. Place bell peppers in the medium bowl and add the remaining 2 tsp oil; toss well to coat. Coat the salmon with the 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.

Nutritional information:

4 Servings

Serving Size: 1 ¼  cup vegetables and 1 piece fish

Calories: 450

Total Fat: 24g

Saturated Fat: 5g

Cholesterol: 75mg

Sodium: 250mg

Total Carbohydrate: 27g

Fiber: 3g

Protein: 32g