Enjoy a wholesome and flavorful meal that’s simple to cook. This Lime Salmon with Roasted Vegetables recipe is a true celebration of flavors, combining the rich taste of salmon with the refreshing zest of lime and a touch of warm spices. Whether you’re aiming for a quick weeknight dinner or a special weekend treat, this dish is incredibly flexible and easily adapted to suit your tastes or what’s in your pantry.
Why You’ll Love This Recipe
You will love this Lime Salmon with Roasted Vegetables for its vibrant flavors and simple preparation. The tangy lime perfectly complements the succulent salmon, while the roasted vegetables add a delightful, healthy crunch. It’s a fresh and wholesome meal that brings a burst of brightness to your dinner table.
Why You’ll Love This Recipe
- Salmon Fillet: The star of the dish, providing a rich, savory base for the lime zest and spices.
- Bell Peppers and Potatoes: Add color, texture, and nutrition. Substitute with your favorite veggies if desired.
- Salt, Garlic powder, Cumin, Chili powder, Black pepper: A blend of spices that brings warmth and depth of flavor, elevating the natural taste of the salmon and vegetables.
- Olive Oil: Ensures the salmon and vegetables roast to perfection.
- Zest of One Lime: Adds a refreshing citrus kick that ties all the flavors together.
Storage Tips
- To Store: For storage, place any leftovers in a sealed, airtight container and refrigerate to maintain freshness. They’ll stay fresh and flavorful for up to 3 days, making for a quick and easy meal later.
- To Freeze: Place the cooled salmon and roasted vegetables in a freezer-safe container or bag. They’ll keep well for up to 2 months, perfect for those busy nights when you need a delicious meal in a pinch.
- To Reheat: You can also warm in the oven for 10-15 minutes at 275°F until it reaches an internal temperature of 125°F to 130°F. Either way, you’ll have a tasty and satisfying meal ready quickly.
Tips for Success
- Switch Up the Vegetables: Try using zucchini, sweet potatoes, asparagus, or cherry tomatoes for variety.
- Fish Selection: Ensure your salmon fillet is fresh, or substitute with cod, tilapia, or trout for a different twist.
- Avoid Overcooking: Keep a close eye on the salmon while roasting. Remove it from the oven as soon as it reaches an internal temperature of 125°F to 130°F to keep it juicy and tender.
- Evenly Sized Vegetables: Cut the vegetables into similar-sized pieces to ensure they roast evenly and cook through at the same time.
Discover more delicious oven-baked dishes like Baked Meatballs, Soy and Garlic Chicken Wings, Oven-Baked Indian Butter Chicken Thighs, and Oven-Baked Baby Back Ribs, each packed with incredible flavor and perfect for any occasion.
Variations
- Spice it Up: Add crushed red pepper flakes or a dash of hot sauce for heat.
- Citrus Swap: Use lemon or orange zest for a different citrusy flavor.
- Herb Infusion: Enhance the dish with cilantro by adding it to the marinade, sprinkling it over the salmon and vegetables, or mixing it into a side for fresh, vibrant flavor.
- Protein Alternatives: This recipe works well with chicken breasts or other fish like halibut.
Frequently Asked Questions
Can I Use Frozen Salmon?
Yes! Thaw it completely before marinating and roasting to ensure even cooking.
What Can I Serve with Lime Salmon and Roasted Vegetables?
Pair it with quinoa, brown rice, or a fresh salad for a well-rounded, satisfying meal.
How Do I Know When the Salmon is Done?
The salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 125°F to 130°F.
Lime Salmon with Roasted Vegetables
Ingredients
Vegetables
- 3/4 lb potatoes (optional, can substitute with other vegetables or omit)
- 1 tbsp olive oil
- 1 tsp salt
- 2 bell peppers
For the Salmon
- 1 1/2 pounds salmon fillet
Seasoning Mix
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1 1/2 tsp chili powder
- 1/2 tsp black pepper
- Zest of one lime
Instructions
- Preheat your oven to 350°F (177°C).
- Toss the potatoes with half the olive oil and half the salt. Spread them on a baking sheet and bake for 15 minutes.
- For bell peppers or other quicker-cooking vegetables, proceed to the next step.
Mix Spices:
- In a small bowl, combine garlic powder, cumin, chili powder, the remaining salt, black pepper, and lime zest. Stir to mix well.
Season Vegetables:
- Remove the baking sheet from the oven. Toss the sliced bell peppers with the remaining olive oil and a little of the spice mix.
- Add the seasoned peppers to the baking sheet with the potatoes or other vegetables and return to the oven for another 10 minutes.
Prepare Salmon:
- Spread the remaining spice mixture evenly over the salmon fillet.
Bake Salmon and Vegetables:
- Remove the vegetables from the oven. Make space on the baking sheet and place the salmon among the vegetables.
- Return the baking sheet to the oven and bake for an additional 15 minutes, or until the salmon is cooked through and the vegetables are tender.
Serve:
- Serve the lime-spiced salmon hot, accompanied by the roasted vegetables.
