Name: Salmon & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 salmon fillets; 2 teaspoons chili powder; 2 teaspoons smoked paprika; 1/2 teaspoon red chili flakes; Salt and black pepper, to taste; 3 tablespoons olive oil, divided; 1 large sweet potato, peeled and cut into small cubes; 2 red or orange bell peppers, thinly sliced; 1 yellow onion, thinly sliced; 3 tablespoons butter; 3 garlic cloves, minced; Zest and juice of 2 limes; 1 tablespoon honey; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh basil; 2–3 green onions, thinly sliced; Cooked rice or quinoa, for serving; 1 ripe mango, diced; 1 jalapeño, seeds removed and finely chopped; Zest and juice of 1 lime

Description

A delicious and healthy salmon dish accompanied by roasted vegetables and a mango salsa.

Ingredients

Scale

4 salmon fillets
2 teaspoons chili powder
2 teaspoons smoked paprika
1/2 teaspoon red chili flakes
Salt and black pepper, to taste
3 tablespoons olive oil, divided
1 large sweet potato, peeled and cut into small cubes
2 red or orange bell peppers, thinly sliced
1 yellow onion, thinly sliced
3 tablespoons butter
3 garlic cloves, minced
Zest and juice of 2 limes
1 tablespoon honey
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
2–3 green onions, thinly sliced
Cooked rice or quinoa, for serving
1 ripe mango, diced
1 jalapeño, seeds removed and finely chopped
Zest and juice of 1 lime

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Instructions

Preheat the oven to 425°F. Spread the sweet potato cubes on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt, pepper, and chili flakes. Roast for 20–25 minutes, flipping halfway.
Season the salmon with chili powder, smoked paprika, red chili flakes, salt, and black pepper. Rub with 1 tablespoon olive oil.
Warm 1 tablespoon olive oil in a large skillet over medium heat. Add peppers and onion, cooking 3–5 minutes until softened. Transfer to a bowl.
In the same skillet, cook salmon fillets skin-side down for 2–3 minutes. Flip and cook another 2–3 minutes until done. Remove and set aside.
Add butter and garlic to the skillet. Cook 1–2 minutes, then stir in lime zest, lime juice, honey, cilantro, basil, and green onions. Simmer briefly. Return salmon and spoon sauce over the fillets.
Combine mango, jalapeño, lime zest, and lime juice in a bowl to make the mango salsa.
Plate rice or quinoa, top with roasted sweet potatoes, salmon, veggies, and mango salsa. Drizzle with extra sauce.

Notes

This recipe can easily be made low-carb by serving it without rice or quinoa.
Adjust the spices according to your heat preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dishes
Method: Baking, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 fillet with vegetables and salsa
Calories: 400
Sugar: 5g
Sodium: 250mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 30g
Cholesterol: 70mg