I love making recipes on one pan. It is so easy to prepare and clean up! This salmon was packed with a tasty bite and the veggies on the side just added to the flavor of the fish. The chili-lime combo is to die for. Try it out!

Serves: 4

Hands-on time: 15 minutes

Total Time: 30 minutes

Gluten free, dairy free

Ingredients

½ cup freshly squeezed lime juice (or juice of 2 limes)

¼ cup fresh chopped cilantro

2 tablespoons olive oil

2 tablespoons water

1 tablespoon minced garlic (or 4 crushed garlic cloves)

1½ teaspoons red chilli flakes (add more or less if you want it spicier)

1 teaspoon ground Cumin

1½ teaspoons salt

1 tablespoon honey

4 salmon fillets

3 red bell peppers, deseeded and chopped

1 onion, cut into wedges

Directions

1. Preheat oven to grill/broil settings on high heat. Put tinfoil on a baking sheet or coat with cooking spray.
2. Whisk lime juice, parsley, olive oil, water, garlic, chilli flakes, cumin, salt and cilantro in a small bowl. Add the honey and whisk again until the honey runs smooth through the rest of the ingredients.
3. Place the salmon fillets, peppers, and onions on the baking sheet. Pour over half the marinade and toss the peppers and onions. Flip the salmon to coat with the marinade.
4. Broil / grill until the peppers are just beginning to char at the edges (about 10 minutes) and the salmon is cooked to your liking (about 10 minutes)
5. Add lime wedges once finished.
6. Enjoy!