Sheet Pan Chipotle-Lime Salmon
Ingredients
- 6 (6-oz) salmon fillets
- 1 lb asparagus, ends trimmed
- 1 (12-oz) pkg broccoli florets (or use frozen broccoli)
- 2 red bell peppers, thinly sliced
- ½ cup lime juice
- 2 Tbsp olive oil
- 2 Tbsp water
- 1½ Tbsp honey
- ¼ cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 tsp ground chipotle chile pepper
- ¼ tsp ground cumin
- ¼ tsp crushed red pepper
Instructions
- Preheat oven to 425°F. Place fillets, asparagus, broccoli, and bell peppers on a foil-lined large rimmed baking sheet.
- Combine lime juice, oil, water, honey, cilantro, garlic, chipotle pepper, cumin, and red pepper in a small bowl, whisking to combine. Brush chipotle-lime mixture over fish and vegetables.
- Bake 15 to 20 minutes or until fish flakes with a fork and vegetables are tender.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
324
|
324
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 39 | 39 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 160 | 160 |
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