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- 4 salmon fillets - 2 cups fresh corn kernels (or canned, drained) - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 red bell pepper, chopped - 1 small red onion, diced - Fresh cilantro for garnish (optional) Gather these ingredients for your savory sheet pan chili lime salmon and corn. The salmon fillets are the heart of this dish. They provide a rich, buttery flavor. Corn kernels add a sweet crunch that pairs perfectly with the salmon. The olive oil and lime juice create a zesty marinade that brightens every bite. The seasonings—chili powder, smoked paprika, and garlic powder—bring warmth and depth. Then, we have the vegetables. The red bell pepper adds color and sweetness, while the red onion gives a sharp contrast. If you want to add freshness, consider using cilantro as a garnish. This simple list makes it easy to create a tasty meal. 1. Preheat the oven and prepare baking sheet: Start by preheating your oven to 400°F (200°C). This temperature helps the salmon cook evenly. Line a large baking sheet with parchment paper. This makes cleanup easy and helps prevent sticking. 2. Make the zesty marinade: In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, salt, and pepper. This mixture adds great flavor to the salmon and vegetables. 1. Arrange the salmon and vegetables on the baking sheet: Place 4 salmon fillets on one side of the baking sheet. On the other side, combine 2 cups of corn kernels, 1 chopped red bell pepper, and 1 diced red onion. 2. Brush salmon and coat vegetables with marinade: Use half of the marinade to brush the salmon fillets. Drizzle the remaining marinade over the corn and vegetable mix. Toss the vegetables to coat them evenly in the marinade. 3. Bake and check for doneness: Bake everything in the preheated oven for 15-20 minutes. Check that the salmon is cooked through and flakes easily with a fork. The corn should be tender, too. 1. Plating tips: When ready to serve, plate the salmon with a generous helping of the corn and vegetable mix. This adds color and makes the dish look inviting. 2. Garnishing options: For an extra touch, you can garnish with fresh cilantro. This adds a fresh flavor and brightens up the plate. Enjoy your meal! - Adjust cooking time based on salmon thickness: Salmon fillets can vary in thickness. Thicker fillets need more time. Check them around 15 minutes. If they are thick, add a few more minutes. The salmon should flake easily when done. - How to ensure even cooking: Make sure to place the salmon fillets skin-side down. This helps them cook evenly. Spread the corn and veggies in one layer. Avoid stacking them. This way, they roast nicely and do not steam. - Adding complementary spices: Want more flavor? Try adding cumin or cayenne pepper. These spices boost the chili lime taste. You can also mix in some fresh herbs like parsley or dill for a fresh twist. - Alternative marinades: If you want to change things up, try a honey mustard marinade. Just mix honey, mustard, and olive oil. This adds a sweet and tangy flavor. You can also use teriyaki sauce for an Asian flair. {{image_2}} You can swap the salmon for other fish. Try cod or trout for a change. These fish also soak up the flavors well. If you want a plant-based option, use tofu. For vegetables, feel free to mix it up. Zucchini or asparagus work great. You can also add cherry tomatoes for a pop of color. If you want grains, quinoa or brown rice make tasty additions. Just cook them separately and serve them on the side. If you need a gluten-free option, this recipe is already safe. Just check the labels on your ingredients. For low-carb diets, skip the corn and add more veggies like spinach or kale. For a vegan version, use tofu instead of salmon. Replace the olive oil with a vegan butter. You can also use agave or maple syrup in place of lime juice for a different twist. Just keep the spices to keep that chili lime kick! To keep your salmon and corn fresh, here are some best practices. First, let the dish cool down to room temperature. Then, place your leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. You can store the salmon and corn in the fridge for up to three days. After that, the taste and texture may not be as good. When it's time to enjoy leftovers, reheating correctly is key. I recommend using an oven or a stovetop pan. Preheat your oven to 350°F (175°C). Place the salmon and corn on a baking sheet. Cover it with foil to keep moisture in. Heat for about 10-15 minutes, or until warmed through. If you use a stovetop, add a splash of water to the pan. Cover with a lid and heat on low. This method helps maintain the flavor and keeps the salmon moist. How long does it take to cook salmon on a sheet pan? It takes about 15 to 20 minutes to cook salmon on a sheet pan at 400°F (200°C). The salmon should be opaque and flake easily. I often check it at 15 minutes to avoid overcooking. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon. Make sure to thaw it first. You can do this by placing it in the fridge overnight or running it under cold water for quick thawing. Cooking time may vary slightly, so check for doneness. What side dishes pair well with chili lime salmon? Chili lime salmon goes well with many sides. Here are some ideas: - Quinoa or rice for a hearty base. - A fresh green salad for crunch. - Roasted or steamed vegetables for extra nutrients. - Cornbread for a sweet touch. These options enhance the meal while keeping it balanced. This blog post guides you through a tasty salmon dish. You learned about the key ingredients, like salmon, corn, and fresh veggies. We went over how to prepare, cook, and serve it perfectly. I shared tips to enhance flavors and offered variations for different diets. Don’t forget about storage options for leftovers and reheating. Now, you can make a delicious meal that fits your taste. Enjoy cooking and share your results with friends!

Sheet Pan Chili Lime Salmon & Corn

Savor the flavors of summer with this zesty sheet pan chili lime salmon and corn recipe! Perfect for busy weeknights, this dish combines tender salmon fillets with fresh corn, vibrant bell peppers, and a deliciously spicy marinade. Ready in just 25 minutes, it’s an easy way to impress your family or guests. Click to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

4 salmon fillets

2 cups fresh corn kernels (or canned, drained)

2 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 red bell pepper, chopped

1 small red onion, diced

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, whisk together the olive oil, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper to create a zesty marinade.

      Place the salmon fillets on one side of the baking sheet and brush them generously with half of the marinade.

        On the other side of the baking sheet, combine the corn, chopped red bell pepper, and diced red onion. Drizzle the remaining marinade over the vegetables and toss them to coat evenly.

          Spread the corn and vegetable mixture in an even layer on the baking sheet, ensuring everything is well distributed.

            Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the corn is tender.

              Remove from the oven and let it rest for a few minutes.

                To serve, plate the salmon with a generous helping of the corn and vegetable mix alongside. Garnish with fresh cilantro if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4