Chili Lime Salmon Sheet Pan Meal includes salmon, red onion, corn, and black beans spiced with chili powder, cumin, and paprika for a flavorful high protein and high fiber meal.
Why You’ll Love Chili Lime Salmon Sheet Pan Meal
Chili Lime Salmon Sheet Pan Meal is a delicious way to eat more fish and get fiber from beans and corn. You’ll get 30 grams protein and 7 grams fiber per serving.
The salmon and vegetables are all prepared on the same sheet pan for an easy meal prep. Everything is perfectly spiced with chili powder, cumin, and smoked paprika.
Ingredients
Vegetables:
- Canned corn: provides fiber, folate, and potassium
- Canned black beans: have fiber, protein, and potassium.
- Red onion: rich in antioxidants and adds sweetness.
- Olive oil: healthy fat to roast veggies or use your preferred cooking oil.
- Chili powder, cumin, and smoked paprika: the spices to add flavor. Add more chili powder to your spice level.
Salmon:
- Salmon: the main protein source rich in omega-3 fats, which can help reduce muscle soreness and improve recovery from workouts.
- Olive oil: healthy fat for roasting salmon.
- Chili powder, cumin, and smoked paprika: same spices as veggies.
- Lime: adds acidity and a bit of sweetness.
How to Make Chili Lime Salmon Sheet Pan Meal
Preheat oven to 425°F. Prepare large baking sheet using foil, silicone mat, or greasing.
Prepare Vegetables: Drain and rinse canned corn and black beans. In a bowl, combine corn, black beans, red onion, olive oil, chili powder, smoked paprika, and cumin. Add to sheet pan in a single layer and roast for 8 minutes.
Prepare Salmon: Pat salmon dry and cut into 4 fillets. Drizzle olive oil over each fillet. Then, use a pastry brush to evenly coat salmon (if you don’t have a pastry brush, you can use the back of a spoon). Season each piece with chili powder, paprika, and cumin. Use pastry brush to evenly spread seasonings. Add a squeeze of lime juice to each.
Move vegetables to one side of the sheet pan to make room for salmon. Add salmon and roast for 12-14 minutes, or until internal temperature reaches about 145°F and salmon flakes easily.
Squeeze fresh lime juice over salmon and vegetables. Optional to serve with rice or tortillas.
What to Pair with Chili Lime Salmon Sheet Pan Meal
- Serve with rice or tortillas for more carbs.
- Add avocado for healthy fats.
- Top with salsa and cilantro.
How to Store
Store in an airtight container and keep in the refrigerator for about 4 days.
Try These Meal Prep Recipes Next:
- Baked Feta Salmon and Pasta
- Baked Greek Salmon
- Lemon Garlic Chicken with Potatoes & Vegetables Sheet Pan
- Chicken Fajita Bowl: Easy Sheet Pan Meal Prep
- Maple Chicken and Butternut Squash Sheet Pan Meal Prep
- Roasted Brussels Sprouts and Sweet Potatoes
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Chili Lime Salmon Sheet Pan Meal
Ingredients
Vegetables
- 1 (15 oz) can corn
- 1 (15 oz) can black beans
- 1 red onion, thinly sliced
- 2 teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
Salmon
- 1 pound salmon
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 lime
Instructions
- Preheat oven to 425°F. Prepare large baking sheet using foil, silicone mat, or greasing.
- Prepare Vegetables: Drain and rinse canned corn and black beans. In a bowl, combine corn, black beans, red onion, olive oil, chili powder, smoked paprika, and cumin. Add to sheet pan in a single layer and roast for 8 minutes.
- Prepare Salmon: Pat salmon dry and cut into 4 fillets. Drizzle olive oil over each fillet. Then, use a pastry brush to evenly coat salmon (if you don’t have a pastry brush, you can use the back of a spoon). Season each piece with chili powder, paprika, and cumin. Use pastry brush to evenly spread seasonings. Add a squeeze of lime juice to each.
- Move vegetables to one side of the sheet pan to make room for salmon. Add salmon and roast for 12-14 minutes, or until internal temperature reaches about 145°F and salmon flakes easily.
- Squeeze fresh lime juice over salmon and vegetables. Optional to serve with rice or tortillas.
Notes
- Store in an airtight container and keep in the refrigerator for about 4 days.
- Serving options: rice, tortillas, avocado, and salsa.
