Baked Cilantro Lime Salmon
The ultimate weeknight dinner, Baked Cilantro Lime Salmon is packed with flavor and nutrients. The zesty marinade infused with cilantro brings out the best in the salmon, making it a dish you’ll crave again and again. Perfect for busy evenings or special occasions, make it tonight!
Equipment
- Whisk
- Oven
- Peeler
- Chef's Knife
- Wooden Spoon
- Baking Sheet
Ingredients
- 5 fillets Salmon or 1 large fillet cut into 2-inch pieces (I recommend skin off)
- 1 cup Cilantro loosely packed, minced (measure before mincing)
- 4 cloves Garlic minced
- 1/3 cup Lime Juice freshly squeezed
- 1 each Lime Zest from 1 lime
- 3 tablespoons Honey
- 3 tablespoons Olive Oil
- 2 teaspoons Chili Powder
- 1 1/2 teaspoons Ground Cumin EACH
- 1 1/2 teaspoons Salt EACH
- 1 teaspoon Smoked Paprika EACH
- 1 teaspoon Onion Powder EACH
- 1 teaspoon Dried Oregano EACH
- 1/2 teaspoon Pepper
- 2 1/2 cups Sweet Potatoes (3/4-inch chopped cubes)
- 1 tablespoon Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Chili Powder
- 2 cups Cherry Tomatoes
- 1 large Zucchini (sliced 1/2-3/4-inch thick, quartered)
Instructions
- Preheat your oven to 400 degrees F. This temperature is perfect for roasting your vegetables and baking the salmon, ensuring a quick and even cook.
- In a medium bowl, whisk together all of the marinade ingredients: lime juice, honey, cilantro, garlic, chili powder, ground cumin, salt, smoked paprika, onion powder, dried oregano, and pepper. This marinade will infuse the salmon with incredible flavors.
- Remove 2 tablespoons of the marinade to use later for the vegetables. Pour the remaining marinade over the salmon fillets in a 9×13 baking dish, skin side down if they have it. Make sure the fillets are coated evenly.
- Let the salmon marinate at room temperature while you prep the veggies, ideally for 30 to 40 minutes. Don’t marinate too long, or the fish can become mushy.
- Line a baking sheet with foil and spray with cooking spray for easy cleanup. Add the chopped sweet potatoes to the sheet, tossing them with 1 tablespoon of olive oil, 1/2 teaspoon of chili powder, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Roast for 20 minutes at 400 degrees F, which will allow them to become tender and slightly caramelized.
- After 20 minutes, stir the sweet potatoes and push them to one side of the baking sheet. Add the quartered zucchini and cherry tomatoes to the other side of the sheet. Toss them with the 2 tablespoons of reserved marinade and season with freshly cracked salt and pepper.
- Line the marinated salmon down the middle of the baking sheet, sitting between the vegetables. This arrangement will allow everything to cook together beautifully.
- Bake at 400 degrees F for approximately 12 to 16 minutes, or until the salmon is cooked to your liking. I recommend checking for doneness at 130 degrees F with an instant-read thermometer. The salmon should flake easily with a fork.
- If your salmon is done before your veggies, remove the salmon to a plate and continue to roast the vegetables until they reach your desired doneness.
- Once done, season everything with freshly cracked salt and pepper to taste. You can serve the salmon and veggies together or incorporate them into rice bowls with toppings like black beans, avocados, sour cream, hot sauce, and more.
Notes
Heat 2 tablespoons olive oil in a large nonstick skillet over medium high-heat until hot and shimmering. Add the salmon and cook until golden and crisp on the bottom, about 3 to 4 minutes. Carefully flip the fillets over and reduce the heat to medium. Continue cooking until the salmon is done to your liking, 4 to 5 minutes more. Marinade can be made up to 48 hours in advance and stored in the fridge WITHOUT the salmon. To store: Store leftover salmon in an airtight container in the fridge for up to three days. To freeze: Freeze leftover salmon for up to 3 months. Place salmon fillets in a freezer size bag in a single layer, squeeze out excess air to preserve freezer burn, label and freeze. You can also freeze individual salmon fillets by wrapping in plastic wrap before storing together. Thaw overnight before reheating. To reheat: gently reheat the salmon fillets in a skillet, covered, for about 5 minutes or in the microwave at 30-second intervals.