Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers: A Zesty and Wholesome One-Pan Delight

The Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers is a delightful and convenient dish that brings together the vibrant flavors of chili-lime-marinated salmon, roasted potatoes, and colorful bell peppers.

This one-pan wonder offers a balanced combination of protein, complex carbohydrates, and essential nutrients, making it a satisfying and wholesome meal option. In this article, we’ll guide you through creating this zesty and flavorful Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers step by step.


To create this zesty and wholesome Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers, gather:

  • 4 salmon fillets
  • 4 cups baby potatoes, halved
  • 2 bell peppers (any color), sliced
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Fresh cilantro leaves, for garnish


Preparing Marinade

In a bowl, whisk together olive oil, fresh lime juice, chili powder, paprika, garlic powder, salt, and black pepper. This will be the zesty marinade for the salmon.

Marinating Salmon

Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is coated. Let the salmon marinate for about 15-20 minutes.

Preparing Vegetables

Preheat the oven to 400°F (200°C). In a large bowl, combine halved baby potatoes, sliced bell peppers, and sliced red onion. Drizzle with olive oil, salt, and black pepper. Toss to coat the vegetables with the oil and seasonings.

Roasting Vegetables

Spread the seasoned vegetables evenly on a sheet pan. Place the marinated salmon fillets on the sheet pan, nestled among the vegetables.

Roasting Process

Roast the salmon and vegetables in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The potatoes should be tender and golden.


Remove the sheet pan from the oven. Garnish the dish with fresh cilantro leaves for a burst of color and freshness.


Serve the Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers straight from the pan. Divide the salmon fillets and roasted vegetables onto plates and enjoy a flavorful and wholesome meal.


In conclusion, the Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers is a testament to the convenience of preparing a complete meal on a single pan. The combination of zesty chili-lime salmon, roasted potatoes, and colorful bell peppers creates a visually appealing and delicious plate.

By following the steps outlined in this article, you’ll be able to create a one-pan dish that not only delights your taste buds but also showcases the beauty of combining diverse flavors.


Can I use a different type of fish besides salmon?

Certainly! You can use other types of fish fillets like trout, cod, or tilapia.

Can I add other vegetables to the pan?

Absolutely! You can add vegetables like zucchini, asparagus, or cherry tomatoes for extra variety.

Can I make the marinade ahead of time?

Yes, you can prepare the marinade in advance and store it in the refrigerator until ready to use.

Can I use frozen salmon fillets?

Fresh salmon is recommended, but if using frozen fillets, make sure to thaw them completely before marinating and roasting.

Can I double the recipe for a larger crowd?

Yes, you can easily double the quantities of ingredients to serve more people.