Description
A vibrant and healthy weeknight dinner featuring chili-lime glazed salmon, roasted sweet potatoes, and a fresh mango salsa. This dish is packed with flavor and ready in under an hour.
Ingredients
Scale
- 4 (6-ounce) salmon fillets
- 2 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 ripe mango, peeled and diced
- 1/2 cup diced red bell pepper
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 small jalapeño, seeded and minced (optional)
- Lime wedges, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub the mixture evenly onto both sides of the salmon fillets. Drizzle with 1 tablespoon olive oil and set aside.
- On the prepared baking sheet, toss the diced sweet potatoes with remaining 1 tablespoon olive oil and a pinch of salt. Spread in a single layer. Roast for 20 minutes, stirring halfway through.
- While sweet potatoes roast, prepare the mango salsa: In a medium bowl, combine diced mango, red bell pepper, red onion, cilantro, lime juice, honey, and jalapeño if using. Mix well and set aside.
- After sweet potatoes have roasted 20 minutes, push them to one side of the baking sheet. Place the seasoned salmon fillets on the other side, skin-side down. Return to oven and roast for 12–15 minutes, or until salmon flakes easily with a fork and sweet potatoes are tender.
- Serve the salmon and sweet potatoes topped with mango salsa and lime wedges on the side.
Notes
For extra heat, leave the seeds in the jalapeño. Salmon can be substituted with arctic char or trout. Leftover salsa keeps refrigerated for up to 2 days.
Nutrition
- Calories: 520
- Sugar: 16 g
- Fat: 22 g
- Carbohydrates: 38 g
- Protein: 38 g