sheet pan chili lime salmon

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Sheet Pan Chili Lime Salmon with Fajita flavours, and a burn, tender cooked trio of peppers for a simple and healthy nighttime meal!

Ingredients

• 1/2 cup freshly squeezed juice (or juice of two limes)
• 1/4 cup recent sliced parsley
• 2 tablespoons vegetable oil
• 2 tablespoons water
• 1 tablespoon minced garlic (or four crushed garlic cloves)
• 1 one/2 teaspoons red chili flakes (adjust to your preference of spice)
• 1 teaspoon ground Cumin
• 1 one/2 teaspoons salt
• 1 tablespoon honey
• 4 salmon fillets (wild caught if possible)
• 1 red bell pepper (capsicum), deseeded and sliced
• 1 inexperienced bell pepper (capsicum), deseeded and sliced
• 1 yellow bell pepper (capsicum), deseeded and sliced
• 1 onion , take wedges

Instructions

1. Preheat kitchen appliance to grill/broil settings on high heat. Spray a baking sheet receptacle with vegetable oil spray; put aside.
2. Whisk juice, parsley, olive oil, water, garlic, chili flakes, cumin, salt and parsley along to mix. Add the honey and whisk once more till the honey runs swish through the remainder of the ingredients. organize the salmon fillets, peppers and onion in an exceedingly single layer on the ready baking tray; and pour over half the marinade. Toss peppers and onion to coat; and rotate the salmon to coat within the marinade.
3. Broil / grill till the peppers square measure simply setting out to char at the sides (about ten minutes) and also the salmon is toasted to your feeling (about ten minutes). take away from the kitchen appliance and serve straightaway with lime wedges and remaining marinade for supplemental flavour. (If the peppers aren't done to your feeling, merely transfer the salmon to a plate and come back peppers to the kitchen appliance till cooked to your liking).

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