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Sheet Pan Citrus Salmon with Roasted Onions and Peppers

Name: Sheet Pan Citrus Salmon with Roasted Onions and Peppers
Ingredients: 1/4 cup (60 mL) extra-virgin olive oil; 1 Tbsp (15 mL) liquid honey; 3 garlic cloves, minced; 1 Tbsp (15 mL) ground cumin; 1/2 tsp (2 mL) smoked paprika; 1/4 tsp (1 mL) sea salt; 1/8 tsp (0.5 mL) freshly ground black pepper; 3 red bell peppers, cored and cut into thick julienned slices; 1/2 lb (250 g) asparagus spears; 1 small red onion, peeled and thinly sliced; 4 - 4 oz (125 g) salmon fillets; 1 jalapeño pepper, sliced into rounds; Juice from 1 lime; 1/2 cup (125 mL) chopped cilantro

Serves 4.

Irene McGuinness

Updated Jan 31, 2018

They’re as easy as turning on the oven: sheet pan suppers leave little for cleanup. This one offers simplicity while focusing on wholesome ingredients. Salmon is an excellent source of essential omega-3s, and red bell peppers ring in with oodles of healthy lycopene for a heart-healthy, easy-peasy dish.

Wine pairing

Wine to serve with salmon is typically mild, crisp, light, and smooth. In this recipe, we’ve added a complexity of flavours such as smoked paprika with lime, the huskiness of cumin, and the light hint of honey. Altogether, it comprises warmth with lime edginess and a bit of heat. Look for a Gewürztraminer or a Riesling to marry with this dish.

Tip

Add any vegetable to the sheet pan when roasting peppers, such as broccoli or cauliflower florets.

Sheet Pan Citrus Salmon with Roasted Onions and Peppers

Ingredients

Marinade

1/4 cup (60 mL) extra-virgin olive oil
1 Tbsp (15 mL) liquid honey
3 garlic cloves, minced
1 Tbsp (15 mL) ground cumin
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) sea salt
1/8 tsp (0.5 mL) freshly ground black pepper

Sheet pan

3 red bell peppers, cored and cut into thick julienned slices
1/2 lb (250 g) asparagus spears
1 small red onion, peeled and thinly sliced
4 - 4 oz (125 g) salmon fillets
1 jalapeño pepper, sliced into rounds
Juice from 1 lime
1/2 cup (125 mL) chopped cilantro

Nutrition

Per serving:

calories390
protein27g
fat24g
- saturated fat4g
- trans fat0g
carbohydrates17g
- sugars11g
- fibre5g
sodium218mg

Directions

01

Preheat oven to 400 F (200 C).

02

In small blender, combine marinade ingredients and whirl until emulsified. Set aside.

03

In bowl, place asparagus, bell peppers, and onion. Drizzle with half the marinade and stir to coat. Onto large baking sheet with shallow sides, spread mixture evenly. Bake in oven for 15 minutes.

04

While vegetables are baking, rub remaining marinade into salmon and refrigerate for 15 minutes.

05

Remove sheet pan with bell peppers from oven. Push vegetables to edges of baking sheet and place marinated salmon, skin side down, in a single layer in centre. Scatter jalapenu0303o pepper overtop. Return sheet pan to oven and continue to bake for 10 to 15 more minutes, or until salmon is almost opaque in centre.

06

Remove salmon and vegetables from oven and place on platter. Drizzle with lime juice and sprinkle with cilantro. Serve immediately with a timbale of rice or whipped potato on the side, if you wish.

Like this recipe?

This recipe is part of the Give a Little Love collection.

Irene McGuinness

Irene McGuinness is a nutritionist, food writer, food stylist, and recipe developer.

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