Sheet Pan Chili Lime Salmon

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  0.5 cup Lime Juice, Fresh
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  0.3 cup Parsley, Fresh
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp 2 tablespoons water
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  1 tbsp Garlic
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  1.5 tsp Red pepper flakes
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  1 tsp Cumin, Ground
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  1.5 tsp 1 1/2 teaspoons salt
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  1 tbsp Honey
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  4 Salmon(1584g)
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  1 Bell Pepper(119g)
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  1 Yellow Onion(110g)

Instructions

1. 1Mince the fresh garlic and chop the bell peppers and onion into bite-sized pieces; set aside.
2. 2In a small bowl, whisk together the lime juice, olive oil, minced garlic, ground cumin, red pepper flakes, honey, and water until the honey dissolves completely and the mixture is smooth—about 1–2 minutes.
3. 3Heat olive oil in a large skillet over medium-high heat for 1 minute until shimmering. Add the chopped bell peppers and onion, then cook 4–5 minutes, stirring occasionally, until the peppers begin to soften and char slightly at the edges.
4. 4Push the vegetables to the sides of the skillet and add the salmon fillets to the center, skin-side up if applicable. Pour half of the lime-cumin marinade over the salmon and vegetables, tilting the skillet to coat evenly.
5. 5Cook the salmon 6–8 minutes over medium-high heat until the flesh is opaque and flakes easily with a fork, and the internal temperature reaches 145°F. Do not flip; the residual heat will cook the top.
6. 6Remove the skillet from heat and drizzle the remaining marinade over the salmon. Scatter the fresh parsley over the entire pan.
7. 7Divide the salmon, peppers, and onion evenly into 4 airtight containers while hot, spooning pan juices over each portion. Cool to room temperature before sealing and refrigerating for up to 3 days.