Ingredients

The following ingredients have 5 Servings
  • 5 salmon fillets or 1 large fillet cut into 2-inch pieces ((I recommend skin off))
  • 1 cup loosely packed cilantro, minced ((measure before mincing))
  • 4 garlic cloves, minced
  • 1/3 cup freshly squeezed lime juice
  • lime zest from 1 lime
  • 3 tablespoon honey
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 1/2 tsp EACH ground cumin, salt
  • 1 tsp EACH smoked paprika, onion powder, dried oregano
  • 1/2 teaspoon pepper
  • 2 1/2 cups peeled sweet potatoes (3/-4-inch chopped cubes)
  • 1 tablespoon olive oil
  • salt and pepper
  • 1/2 teaspoon chili powder
  • 2 cups cherry tomatoes
  • 1 large zucchini (sliced 1/2-3/-4-inch thick, quartered)

Instruction

  • Preheat oven to 400 degrees F.
  • Whisk all of the marinade ingredients together in a medium bowl. Remove 2 tablespoons to use later for the vegetables.
  • Line the salmon fillets (skin side down if they have it) in a 9×13 baking dish, or a dish that fits them snuggly together. Pour the remaining marinade evenly over the top of the salmon. Marinate at room temperature while you prep the veggies, ideally 30-40 minutes. Don't marinate longer or the fish can become mushy.
  • Line a baking sheet with foil and spray with cooking spray for easy cleanup. Add the chopped sweet potatoes and toss with 1 tablespoon olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast for 20 minutes at 400 degrees F.
  • Stir the potatoes and push them to one side of the baking sheet. Add zucchini and tomatoes and toss them with the 2 tablespoons reserved marinade and season with freshly cracked salt and pepper. Push them towards the opposite side of the baking sheet. Line the salmon down the middle.
  • Bake at 400 degrees F for approximately 12-16 minutes or until salmon is cooked to your liking and easily flakes with a fork, I recommend 130 degrees F on an instant read thermometer (cooking time may vary depending on thickness of salmon.) If your salmon is done before your veggies, remove the salmon to a plate and continue to roast the veggies to your liking.
  • Season with freshly cracked salt and pepper to taste. Serve salmon and veggies together or add to a rice bowl with sides such as black beans, avocados/guacamole, sour cream, hot sauce and additional freshly squeezed lime juice if desired etc. OR serve baked salmon in tacos, wraps, salads, burritos. See post for serving ideas.