Sheet Pan Chili Lime Salmon and Vegetables

Sheet Pan Chili Lime Salmon and Vegetables

Happy New Week! What did you get up to over the weekend?

Our weekend was packed with family time and packing boxes for our move to a new home. Moving is never fun, and relocating a family of eight is pure chaos. That’s why this sheet pan dinner is a lifesaver—it keeps me sane while making sure the kids eat something nutritious.

I hope you had a wonderful weekend and will give this recipe a try!

Makes about 5 servings Ingredients

• 2 lbs. wild caught salmon filet
• 1.5 cups cherry tomatoes, whole
• 1 large zucchini, sliced to bite size
• 1 bunch of asparagus, ends trimmed and cut into 3” pieces
• 1 red onion, cut into wedges
• 1.5 Tbsps ghee, or coconut oil melted
• 1.5 Tbsps raw honey
• 2 fresh limes, juiced
• 2 fresh garlic cloves, minced or pressed
• 1 red chili, minced
• sea salt and pepper to taste
• fresh parsley, or cilantro for garnish (optional)

Instructions

1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
2. Place the salmon filet skin side down, then arrange all the chopped vegetables next to it in a single layer.
3. In a small glass bowl, whisk together melted ghee, honey, lime juice, minced garlic, and chili.
4. Drizzle the mixture over the salmon and vegetables, coating evenly.
5. Toss the vegetables lightly, then spread them back into a single layer.
6. Season with sea salt and freshly ground black pepper.
7. Bake for 15–20 minutes in the preheated oven, or until the salmon begins to flake.

Also check out: Veggie Omelet Muffins from The Petite Cook

Enjoy! Love, Rachel

Sheet Pan Chili Lime Salmon + Veggies

Ingredients

• 2 lbs. wild caught salmon filet
• 1.5 cups cherry tomatoes, whole
• 1 large zucchini, sliced to bite size
• 1 bunch of asparagus, ends trimmed and cut into 3” pieces
• 1 red onion, cut into wedges
• 1.5 Tbsps ghee, or coconut oil melted
• 1.5 Tbsps raw honey
• 2 fresh limes, juiced
• 2 fresh garlic cloves, minced or pressed
• 1 red chili, minced
• sea salt and pepper to taste
• fresh parsley, or cilantro for garnish (optional)

Instructions

1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
2. Place the salmon filet skin side down, then arrange all the chopped vegetables next to it in a single layer.
3. In a small glass bowl, whisk together melted ghee, honey, lime juice, minced garlic, and chili.
4. Drizzle the mixture over the salmon and vegetables, coating evenly.
5. Toss the vegetables lightly, then spread them back into a single layer.
6. Season with sea salt and freshly ground black pepper.
7. Bake for 15–20 minutes in the preheated oven, or until the salmon begins to flake.

Copyright 2014-2018 – CleanFoodCrush – Rachel Maser – CleanFoodCrush.com

cleanfoodcrush.com