Ingredients
Ingredient Checklist
- 1 pound Yukon Gold potatoes, cut into 3/4-inch pieces
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 lime, zested and quartered
- 2 medium bell peppers, any color, sliced
- 1 ¼ pounds center-cut salmon fillet, skinned, if desired, and cut into 4 portions
Directions
Instructions Checklist
- Step 1
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Step 2
Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and pepper together in a medium bowl. Transfer to the prepared pan and roast for 15 minutes.
- Step 3
Meanwhile, combine chili powder, cumin, garlic powder, lime zest and the remaining 1/2 teaspoon salt in a small bowl. Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon of the spice mixture; toss well to coat. Coat the salmon with the remaining spice mixture.
- Step 4
After 15 minutes, remove the pan from the oven. Add the peppers and stir to combine. Roast for 5 minutes. Remove from the oven; move some of the vegetables over and add the salmon to the pan. Roast until the salmon is just cooked through, 6 to 8 minutes. Serve with lime wedges.
Nutrition Facts
Serving Size: 1 1/4 Cup Vegetables & 1 Piece Fish
Per Serving:
405 calories; protein 35.4g 71% DV; carbohydrates 25.9g 8% DV; dietary fiber 3g 12% DV; fat 17.4g 27% DV; saturated fat 2.6g 13% DV; cholesterol 89.6mg 30% DV; vitamin a iu 2034.6IU 41% DV; vitamin c 85.9mg 143% DV; folate 81.4mcg 20% DV; calcium 45.7mg 5% DV; iron 3mg 17% DV; magnesium 83.6mg 30% DV; potassium 1426.8mg 40% DV; sodium 516.6mg 21% DV.
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