Yield: 4 Servings
Total Time: 25 Minutes
Prep Time: 10 Minutes
Cook Time: 10 Minutes
- 1 ¼ pounds salmon fillet, sliced into 4 parts
- 2 medium bell peppers, sliced
- 1 pound diced potatoes
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- ¼ teaspoon ground pepper
- ¾ teaspoon sea salt
- 2 tablespoons fresh lemon zest
- Lemon wedges to serve
Preheat your oven to 425 degrees.
Grease a rimmed baking sheet with olive oil and set aside.
In a bowl, toss together a tablespoon of olive oil, tomatoes, sea salt, and pepper and transfer to the prepared baking sheet.
Roast for about 15 minutes.
In the meantime, mix together garlic powder, cumin, chili powder, salt, and lemon zest.
Add the bell peppers to a large bowl and add in the remaining oil and half of the lemon zest spice mixture.
Coat the fish with the remaining spice mix.
Remove the baking sheet from the oven and stir in the peppers; roast for an additional 5 minutes and add in the salmon.
Roast for 6 minutes or until the fish is cooked through.
Serve the fish with the roasted veggies garnished with lemon wedges.
Nutritional Information per Servings:
Calories: 405; Total Fat: 17.4 g; Carbs: 25.9 g; Dietary Fiber: 3 g; Sugars: 3 g; Protein: 35.4 g; Cholesterol: 90 mg; Sodium: 517 mg