Cilantro Lime King Salmon

Ingredients

SALMON

  • 2 6 oz King Salmon fillets

CILANTRO LIME MARINADE

  • 1/2 cup loosely packed cilantro, minced (measure before mincing)

  • 2 garlic cloves, minced

  • 2 TBSP cup freshly squeezed lime juice

  • lime zest from 1 lime

  • 1 TBSP honey

  • 1 1/2 TBSP olive oil

  • 1 tsp chili powder

  • 1 tsp EACH ground cumin, salt

  • 1/2 tsp EACH smoked paprika, onion powder, dried oregano

  • 1/4 tsp pepper

VEGGIES

  • 1 cups peeled sweet potatoes (3/-4-inch chopped cubes)

  • 1 tablespoon olive oil

  • salt and pepper

  • 1/4 teaspoon chili powder

  • 1 zucchini (sliced 1/2-3/-4-inch thick, quartered)

Instructions

  1. Preheat oven to 400 degrees F.

  2. Whisk all of the marinade ingredients together in a medium bowl. Remove 1 tablespoon to use later for the vegetables.

  3. Line the salmon fillets skin side down in a in 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. 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, ½ teaspoon chili powder, ¼ teaspoon salt and ⅛ teaspoon pepper. Roast for 20 minutes at 400 degrees F.

  5. Stir the potatoes and push them to one side of the baking sheet. Add zucchini 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. 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. 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.

Haley Smith