This healthy Chile Lime Salmon and veggies recipe was originally paired with this coconut rice (optional) for a full meal with tons of flavor.
Servings : 4
Ingredients
- 1/2 cup lime juice
- 1/4 cup cilantro fresh chopped
- 2 Tbsp avocado oil
- 2 Tbsp water
- 1 Tbsp bottled minced garlic
- 1 1/2 tsp crushed red pepper or to taste
- 1 tsp cumin
- 1 1/2 tsp salt
- 1 Tbsp honey
- 4 salmon fillet (wild caught if possible)
- 1 red bell pepper cut into 2 inch chunks
- 1 orange bell pepper cut into 2 inch chunks
- 1 yellow bell pepper cut into 2 inch chunks
- 1 red onion cut into wedges
- 1 zucchini cut into 1 inch chunks
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Instructions
- Combine first 9 ingredients in a blender or shaker cup. Blend or shake until well combined.
- Preheat broiler
- Place veggies in a large zip top bag. Pour 1/4 of the marinade in. Seal, toss to coat veggies with the marinade.
- Remove veggies from bag (reserving excess marinade) and place on a parchment lined baking sheet.
- Add salmon to bag and pour another 1/4 marinade over. Seal and turn to coat salmon.
- Remove salmon from bag and place on baking sheet with the veggies (single layer). Pour remaining marinade from bag onto salmon and veggies.
- Broil 10 minutes or until filets begin to brown at the edges and fish is cooked completely. (If veggies aren’t done to your liking at this stage, remove fish and keep warm and return veggies to oven for 5 more minutes.)
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