Sheet Pan Chipotle-Lime Salmon
Herbed Quinoa
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
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.
Side Dish Ingredients
- 2 cups organic quinoa
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook quinoa according to package directions. Stir in cilantro, oil, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
324
|
260
|
584
|
| Fat (g) | 13 | 6 | 19 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 39 | 9 | 48 |
| Carb (g) | 15 | 43 | 58 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 160 | 207 | 367 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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