CHILI LIME ROASTED SALMON
Being a pescatarian for the past 15 years has been incredibly beneficial to my health, but can also be a little mundane when it comes to my meals. How many different ways can I really eat salmon? I'm always looking for ways to switch it up and pack the most flavors into my dishes.
This morning I was browsing Made By Marriah's food blog and I came across this Chili Lime Roasted Salmon recipe and I'm looking forward to giving it a try tonight! It's full of flavor, it's quick, and it's great for meal prepping!
TIP: If you're trying to avoid rice - substitute for quinoa!
What you'll need:
- 2lbs of wild caught salmon
- 2 limes (sliced xtra thin)
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of ground cumin
- 1/2-1 teaspoon of course kosher salt (add to taste – start with 1/2 teaspoon. If you want it saltier after cooking, add more salt.)
- 1 tablespoon of chili powder
- 2 tablespoons of honey
- 1 tablespoon of fresh minced cilantro
Let's get started:
- Set oven to 400°F.
- In a small bowl, mix all of the spices together (garlic powder, ground cumin, chili powder, and salt.)
- Line a sheet pan with aluminum foil. Spray the foil with nonstick cooking spray. Place salmon filet onto the pan.
- Drizzle the honey on top of the salmon filet. With your hands or a spatula, spread the honey evenly all over the salmon.
- Next, sprinkle the spice mixture evenly over the top of the salmon.
- Evenly distribute the sliced lime over the top of the salmon. Now, sprinkle the fresh minced cilantro over the top.
- Place into the oven and cook for about 15 minutes or until the internal temperature reaches 145°F.
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