Best Baked Salmon (Cilantro Lime Salmon)

Ingredients

• 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)

Instructions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Whisk all of the marinade ingredients together in a medium bowl. Remove 2 tablespoons to use later for the vegetables.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.