Sheet pan suppers: They’re as easy as turning on the oven, and they leave little cleanup. What’s not to love? This Sheet Pan Citrus Salmon with Roasted Onions and Peppers offers simplicity while focusing on wholesome ingredients. Salmon is an excellent source of essential omega-3s, and red bell peppers possess oodles of lycopene for a heart-healthy, easy-peasy dish.
Plus we just brought in Local 130 sustainable caught seafood in all locations!
- 1/4 cup extra-virgin olive oil
- 1 Tbsp liquid honey
- 3 garlic cloves minced
- 1 Tbsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1/2 lb asparagus spears woody ends removed
- 3 red bell peppers cored and thickly sliced
- 1 small red onion peeled and thinly sliced
- 4 - 4 oz salmon fillets
- 1 jalapeño pepper sliced into rounds
- Juice from 1 lime
- 1/2 cup chopped cilantro
Preheat oven to 400 F.
In a blender, combine marinade ingredients and whirl until emulsified. Set aside.
In bowl, place asparagus, bell peppers, and onion. Drizzle with half the marinade and stir to coat. On a large baking sheet with shallow sides, spread vegetables evenly. Bake in oven for 15 minutes.
While vegetables are baking, rub the remaining marinade into salmon and refrigerate for 15 minutes.
Remove sheet pan from oven. Push vegetables to edges of a 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.
Remove salmon and vegetables from oven and place on a platter. Drizzle with lime juice and sprinkle with cilantro. Serve immediately with rice or whipped potato on the side, if you wish.