Sheet Pan Citrus Salmon with Roasted Onions and Peppers
  • 1/4cup extra-virgin olive oil
  • 1 Tbsp liquid honey
  • 3 garlic clovesminced
  • 1 Tbsp ground cumin
  • 1/2tsp smoked paprika
  • 1/4tsp sea salt
  • 1/8tsp freshly ground black pepper
Sheet pan
  • 1/2lb asparagus spearswoody ends removed
  • 3 red bell pepperscored and thickly sliced
  • 1 small red onionpeeled and thinly sliced
  • 4 – 4oz salmon fillets
  • 1 jalapeño peppersliced into rounds
  • Juice from 1 lime
  • 1/2cup chopped cilantro
  1. Preheat oven to 400 F.
  2. In blender, combine marinade ingredients and whirl until emulsified. Set aside.
  3. In bowl, place asparagus, bell peppers, and onion. Drizzle with half the marinade and stir to coat. On large baking sheet with shallow sides, spread vegetables evenly. Bake in oven for 15 minutes.
  4. While vegetables are baking, rub remaining marinade into salmon and refrigerate for 15 minutes.
  5. Remove sheet pan from oven. Push vegetables to edges of baking sheet and place marinated salmon, skin side down, in a single layer in the center. Scatter jalapeño pepper over top. Return sheet pan to oven and continue to bake for 10 to 15 more minutes, or until salmon is almost opaque in center.
  6. Remove salmon and vegetables from oven and place on platter. Drizzle with lime juice and sprinkle with cilantro. Serve immediately with rice or whipped potato on the side, if you wish.
Recipe Notes

A friendly roast

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

Nutrition Facts
Sheet Pan Citrus Salmon with Roasted Onions and Peppers
Amount Per Serving
Calories 390 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 4g 20%
Cholesterol 218mg 73%
Total Carbohydrates 17g 6%
Dietary Fiber 3.5g 14%
Sugars 11g
Protein 27g 54%
* Percent Daily Values are based on a 2000 calorie diet.