SHEET-PAN CHILI-LIME SALMON WITH POTATOES & PEPPERS

Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers image

Number Of Ingredients 10

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1 pound Yukon Gold Potatoes - cut into 3/4 inch [pieces
2 tablespoons Olive Oil;
3/4 teaspoon Salt
1/4 teaspoon Ground Pepper
2 teaspoons Chili powder
1 teaspoon Gorund Cumin
1/2 teaspoon Garlic Powder
1 Lime - zested & quartered
2 Medium bell perppers - sliced
1 1/2 pounds Salmon Fillet - cust into 4 portions

Steps:

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
Toss potatoes, 1 tablespoon oil, 1/4 teaspoon 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, lime zest and the remaining 1/2 teaspoon salt in a small bowl. Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon of the spice mixture; toss well to coat. Coat the salmon with the remaining 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.