Traybake Chilli Garlic Lime Salmon

Make a tasty and healthy dinner with this easy recipe - traybake chilli garlic lime salmon with Mexican flavours & roasted capsicum. It's perfect for a quick weeknight meal that everyone will enjoy!

Serves 4

Effort: Easy

Prep: 10 mins

Cook: 10 mins

Gluten free

Ingredients

• 4 salmon fillets, skin on

• 1 red capsicum, deseeded and sliced

• 1 green capsicum, deseeded and sliced

• 1 red onion, sliced

• 1/2 cup freshly squeezed lime juice (or juice of 2 limes)

• 2 tbsp olive oil

• 1-2 tbsp chilli garlic sauce

• 1 tsp cumin

• 1 tbsp honey

• salt

• 1/4 cup fresh chopped coriander - to serve

Instructions

1. Preheat oven to grill setting on high heat. Spray a baking tray/ dish with cooking oil spray; set aside.

2. Whisk lime juice, olive oil, chilli garlic sauce, and cumin together to combine.

3. Add the honey and whisk again until the honey runs smooth through the rest of the ingredients.

4. Arrange the capsicum and onion in a single layer on the prepared baking tray/ dish and top with the salmon fillets skin side up.

5. Pat the salmon skin dry & pour over 3/4 the marinade. Sprinkle the skin with salt to help crisp up the skin.

6. Grill until the capsicum are just beginning to char at the edges and the salmon is cooked to your liking (about 10 minutes).

7. Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavour.

   Tip - the onion & capsicum still have a crispness to them, and the salmon fully cooked. If you like the salmon rare cook less than 10 min.

Hint & tips

Salmon - Use skin on salmon to get a charred flavour from the skin. Skin off salmon will also work if you prefer.

Cooking tip - The onion & capsicum still have a crispness to them, and the salmon fully cooked. If you like the salmon rare cook less than 10 min.

If the capsicum is not done to your liking, simply transfer the salmon to a plate and return peppers to the oven until roasted to your liking.

Spiciness - For less heat use one tbsp of chilli garlic sauce. This recipe was made with 2 tbsp of chilli sauce and would be mild/ medium heat. The cumin and lime help reduce the heat a little.

Serving suggestion - Serve with boiled rice of choice & veggies. Drizzle over the extra sauce and enjoy!

Portion size - Serves 4 or 2 with leftovers.

Storage - Store in the fridge for 2 days. This dish isn’t suitable for freezing.