Sheet Pan Chili Lime Salmon & Corn Delight

ByIsabella Hours Posted on
- 4 salmon fillets - 2 cups fresh corn kernels (or canned, drained) - 2 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lime juice The main ingredients are simple yet packed with flavor. Salmon fillets offer rich taste and healthy fats. Fresh corn kernels add sweetness and texture. Extra virgin olive oil enhances the dish's richness. Fresh lime juice brings bright acidity that cuts through the salmon's richness. - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly cracked black pepper to taste - 1 red bell pepper, chopped into bite-sized pieces - 1 small red onion, finely diced The seasonings create a bold flavor. Chili powder adds heat, while smoked paprika gives a nice depth. Garlic powder, salt, and pepper unite these flavors. The red bell pepper adds crunch and sweetness. Red onion offers a mild bite that complements the dish. - Fresh cilantro leaves - Lime wedges for serving Garnishes elevate the dish. Fresh cilantro adds a burst of color and fresh taste. Lime wedges let you add extra zing to each bite. These simple touches make your dish look and taste even better. First, preheat your oven to 400°F (200°C). This step gets the heat going for your salmon and corn. Next, line a large baking sheet with parchment paper. This makes for easy cleanup later. In a small bowl, mix together 2 tablespoons of olive oil and 2 tablespoons of lime juice. Add 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder to the bowl. Sprinkle in some salt and black pepper. Whisk it all until combined. This zesty marinade will add flavor to your dish. Place 4 salmon fillets on one side of the baking sheet. Use a brush or spoon to coat the top of each fillet with half of your marinade. On the other side of the sheet, add 2 cups of corn kernels, 1 chopped red bell pepper, and 1 finely diced red onion. Drizzle the rest of the marinade over these veggies. Toss them together so everything is well coated. Spread the corn and vegetable mix in a single layer on the baking sheet. Make sure they are spaced out well next to the salmon. Now, place the baking sheet in the oven. Bake for 15 to 20 minutes. When done, the salmon should flake easily with a fork. The corn and veggies should be tender and slightly caramelized. After baking, take the sheet pan out of the oven. Let it rest for a few minutes. This helps the flavors mix well. To serve, place a salmon fillet on a plate alongside a scoop of the corn and vegetable mix. If you like, sprinkle fresh cilantro on top for color and taste. Marinating salmon is key to great taste. The marinade adds depth and freshness. The acid from lime juice helps break down the fish, making it tender. For best results, let your salmon soak in the marinade for at least 15 minutes. If you have time, an hour is even better. This gives the fish a chance to absorb all the zesty flavors. The perfect cooking time for salmon and corn is between 15 to 20 minutes. At 400°F (200°C), salmon should flake easily with a fork when done. Corn and vegetables need to be tender and lightly caramelized. Check your salmon at 15 minutes to avoid overcooking. Each oven is different, so be sure to watch closely. For a beautiful plate, serve salmon on a colorful dish. A sprinkle of fresh cilantro adds a pop of green. Lime wedges not only look good but also offer a burst of flavor. Arrange the corn and veggies neatly beside the salmon. This makes the dish appealing and fun to eat. {{image_4}} You can swap salmon for other proteins. Chicken works great in this dish. Use boneless, skinless chicken breasts. Tofu is another option for a plant-based meal. Firm tofu soaks up the marinade well. Cut it into cubes, and it will cook nicely on the sheet pan. Feel free to change the veggies based on what you have. Zucchini, asparagus, or cherry tomatoes all pair well. Carrots add a nice crunch too. Just remember to cut them to similar sizes for even cooking. This keeps everything tender and tasty. If you love heat, add more spice! You can mix in cayenne pepper or red pepper flakes. Adjust the amount to your taste. You can also use spicy chili powder for extra flavor. Just remember, a little goes a long way! To keep your leftover chili lime salmon and corn fresh, store them in an airtight container. Refrigerate within two hours after cooking. This helps prevent any bacteria growth. Your dish will stay tasty for up to three days in the fridge. If you plan to eat it later, separate the salmon from the corn for better storage. When reheating, I recommend using the oven for the best results. Preheat your oven to 350°F (175°C). Place the salmon and corn on a baking sheet. Cover it with foil to keep the moisture in. Heat for about 10-15 minutes. This way, your meal stays juicy and delicious. You can freeze the salmon and corn for later use. Wrap each salmon fillet tightly in plastic wrap, then place it in a freezer bag. Store the corn in a separate airtight container. Your meal can last up to three months in the freezer. To defrost, move it to the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use frozen salmon fillets. However, you need to thaw them first. Put the fillets in the fridge overnight or submerge them in cold water for about an hour. Once thawed, pat them dry with a paper towel. This helps the marinade stick better. If you start with frozen fillets, increase the cooking time by about 5 minutes. Make sure to check for doneness; the salmon should flake easily. Absolutely! This recipe works great for meal prep. You can make it ahead and store it in the fridge. Cook the salmon and corn, then let them cool. Place them in airtight containers. They will last for up to three days. When you're ready to eat, simply reheat in the microwave or oven. This saves time on busy days and gives you tasty meals ready to go! This dish pairs well with many sides. Here are some tasty options: - Rice: Cilantro lime rice adds a fresh touch. - Salad: A simple green salad with lemon vinaigrette is light and refreshing. - Quinoa: This adds fiber and protein. - Roasted Vegetables: Carrots or zucchini work well. - Avocado: Sliced avocado adds creaminess. Feel free to mix and match! This dish of chili lime salmon and corn is easy and tasty. You learned about fresh ingredients, from salmon to vegetables. Proper seasoning and marination make it shine. Follow the steps for a delicious meal every time. Remember, you can swap proteins or veggies for your taste. Store leftovers carefully and reheat well to keep flavors. Overall, this recipe is perfect for any night. Enjoy creating a dish your friends and family will love!

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Looking to add some zing to your dinner? This Sheet Pan Chili Lime Salmon & Corn recipe is both easy and bursting with flavor. I’ll show you how to combine fresh salmon, sweet corn, and zesty spices for a meal that’s not just tasty but also a breeze to prepare. Let’s dive into the ingredients and get you ready to impress with this delightful dish!

Ingredients

Main Ingredients for Chili Lime Salmon & Corn

  • 4 salmon fillets
  • 2 cups fresh corn kernels (or canned, drained)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lime juice

The main ingredients are simple yet packed with flavor. Salmon fillets offer rich taste and healthy fats. Fresh corn kernels add sweetness and texture. Extra virgin olive oil enhances the dish’s richness. Fresh lime juice brings bright acidity that cuts through the salmon’s richness.

Seasoning and Vegetables

  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly cracked black pepper to taste
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 small red onion, finely diced

The seasonings create a bold flavor. Chili powder adds heat, while smoked paprika gives a nice depth. Garlic powder, salt, and pepper unite these flavors. The red bell pepper adds crunch and sweetness. Red onion offers a mild bite that complements the dish.

Optional Garnishes

  • Fresh cilantro leaves
  • Lime wedges for serving

Garnishes elevate the dish. Fresh cilantro adds a burst of color and fresh taste. Lime wedges let you add extra zing to each bite. These simple touches make your dish look and taste even better.

Step-by-Step Instructions

Prepping the Oven and Baking Sheet

First, preheat your oven to 400°F (200°C). This step gets the heat going for your salmon and corn. Next, line a large baking sheet with parchment paper. This makes for easy cleanup later.

Making the Marinade

In a small bowl, mix together 2 tablespoons of olive oil and 2 tablespoons of lime juice. Add 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder to the bowl. Sprinkle in some salt and black pepper. Whisk it all until combined. This zesty marinade will add flavor to your dish.

Preparing the Salmon and Vegetables

Place 4 salmon fillets on one side of the baking sheet. Use a brush or spoon to coat the top of each fillet with half of your marinade. On the other side of the sheet, add 2 cups of corn kernels, 1 chopped red bell pepper, and 1 finely diced red onion. Drizzle the rest of the marinade over these veggies. Toss them together so everything is well coated.

Baking Process

Spread the corn and vegetable mix in a single layer on the baking sheet. Make sure they are spaced out well next to the salmon. Now, place the baking sheet in the oven. Bake for 15 to 20 minutes. When done, the salmon should flake easily with a fork. The corn and veggies should be tender and slightly caramelized.

Finalizing the Dish

After baking, take the sheet pan out of the oven. Let it rest for a few minutes. This helps the flavors mix well. To serve, place a salmon fillet on a plate alongside a scoop of the corn and vegetable mix. If you like, sprinkle fresh cilantro on top for color and taste.

Tips & Tricks

Achieving the Best Flavor

Marinating salmon is key to great taste. The marinade adds depth and freshness. The acid from lime juice helps break down the fish, making it tender. For best results, let your salmon soak in the marinade for at least 15 minutes. If you have time, an hour is even better. This gives the fish a chance to absorb all the zesty flavors.

Cooking Time Recommendations

The perfect cooking time for salmon and corn is between 15 to 20 minutes. At 400°F (200°C), salmon should flake easily with a fork when done. Corn and vegetables need to be tender and lightly caramelized. Check your salmon at 15 minutes to avoid overcooking. Each oven is different, so be sure to watch closely.

Presentation Tips

For a beautiful plate, serve salmon on a colorful dish. A sprinkle of fresh cilantro adds a pop of green. Lime wedges not only look good but also offer a burst of flavor. Arrange the corn and veggies neatly beside the salmon. This makes the dish appealing and fun to eat.

Variations

Alternative Protein Options

You can swap salmon for other proteins. Chicken works great in this dish. Use boneless, skinless chicken breasts. Tofu is another option for a plant-based meal. Firm tofu soaks up the marinade well. Cut it into cubes, and it will cook nicely on the sheet pan.

Seasonal Vegetable Swaps

Feel free to change the veggies based on what you have. Zucchini, asparagus, or cherry tomatoes all pair well. Carrots add a nice crunch too. Just remember to cut them to similar sizes for even cooking. This keeps everything tender and tasty.

Spicy Version

If you love heat, add more spice! You can mix in cayenne pepper or red pepper flakes. Adjust the amount to your taste. You can also use spicy chili powder for extra flavor. Just remember, a little goes a long way!

Storage Info

Storing Leftovers

To keep your leftover chili lime salmon and corn fresh, store them in an airtight container. Refrigerate within two hours after cooking. This helps prevent any bacteria growth. Your dish will stay tasty for up to three days in the fridge. If you plan to eat it later, separate the salmon from the corn for better storage.

Reheating Instructions

When reheating, I recommend using the oven for the best results. Preheat your oven to 350°F (175°C). Place the salmon and corn on a baking sheet. Cover it with foil to keep the moisture in. Heat for about 10-15 minutes. This way, your meal stays juicy and delicious.

Freezing Guidelines

You can freeze the salmon and corn for later use. Wrap each salmon fillet tightly in plastic wrap, then place it in a freezer bag. Store the corn in a separate airtight container. Your meal can last up to three months in the freezer. To defrost, move it to the fridge overnight. Reheat as mentioned above for the best taste.

FAQs

Can I use frozen salmon fillets?

Yes, you can use frozen salmon fillets. However, you need to thaw them first. Put the fillets in the fridge overnight or submerge them in cold water for about an hour. Once thawed, pat them dry with a paper towel. This helps the marinade stick better. If you start with frozen fillets, increase the cooking time by about 5 minutes. Make sure to check for doneness; the salmon should flake easily.

Is this recipe suitable for meal prep?

Absolutely! This recipe works great for meal prep. You can make it ahead and store it in the fridge. Cook the salmon and corn, then let them cool. Place them in airtight containers. They will last for up to three days. When you’re ready to eat, simply reheat in the microwave or oven. This saves time on busy days and gives you tasty meals ready to go!

What sides go well with this dish?

This dish pairs well with many sides. Here are some tasty options:

  • Rice: Cilantro lime rice adds a fresh touch.
  • Salad: A simple green salad with lemon vinaigrette is light and refreshing.
  • Quinoa: This adds fiber and protein.
  • Roasted Vegetables: Carrots or zucchini work well.
  • Avocado: Sliced avocado adds creaminess.

Feel free to mix and match!

This dish of chili lime salmon and corn is easy and tasty. You learned about fresh ingredients, from salmon to vegetables. Proper seasoning and marination make it shine. Follow the steps for a delicious meal every time. Remember, you can swap proteins or veggies for your taste. Store leftovers carefully and reheat well to keep flavors. Overall, this recipe is perfect for any night. Enjoy creating a dish your friends and family will love!

- 4 salmon fillets - 2 cups fresh corn kernels (or canned, drained) - 2 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lime juice The main ingredients are simple yet packed with flavor. Salmon fillets offer rich taste and healthy fats. Fresh corn kernels add sweetness and texture. Extra virgin olive oil enhances the dish's richness. Fresh lime juice brings bright acidity that cuts through the salmon's richness. - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly cracked black pepper to taste - 1 red bell pepper, chopped into bite-sized pieces - 1 small red onion, finely diced The seasonings create a bold flavor. Chili powder adds heat, while smoked paprika gives a nice depth. Garlic powder, salt, and pepper unite these flavors. The red bell pepper adds crunch and sweetness. Red onion offers a mild bite that complements the dish. - Fresh cilantro leaves - Lime wedges for serving Garnishes elevate the dish. Fresh cilantro adds a burst of color and fresh taste. Lime wedges let you add extra zing to each bite. These simple touches make your dish look and taste even better. First, preheat your oven to 400°F (200°C). This step gets the heat going for your salmon and corn. Next, line a large baking sheet with parchment paper. This makes for easy cleanup later. In a small bowl, mix together 2 tablespoons of olive oil and 2 tablespoons of lime juice. Add 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder to the bowl. Sprinkle in some salt and black pepper. Whisk it all until combined. This zesty marinade will add flavor to your dish. Place 4 salmon fillets on one side of the baking sheet. Use a brush or spoon to coat the top of each fillet with half of your marinade. On the other side of the sheet, add 2 cups of corn kernels, 1 chopped red bell pepper, and 1 finely diced red onion. Drizzle the rest of the marinade over these veggies. Toss them together so everything is well coated. Spread the corn and vegetable mix in a single layer on the baking sheet. Make sure they are spaced out well next to the salmon. Now, place the baking sheet in the oven. Bake for 15 to 20 minutes. When done, the salmon should flake easily with a fork. The corn and veggies should be tender and slightly caramelized. After baking, take the sheet pan out of the oven. Let it rest for a few minutes. This helps the flavors mix well. To serve, place a salmon fillet on a plate alongside a scoop of the corn and vegetable mix. If you like, sprinkle fresh cilantro on top for color and taste. Marinating salmon is key to great taste. The marinade adds depth and freshness. The acid from lime juice helps break down the fish, making it tender. For best results, let your salmon soak in the marinade for at least 15 minutes. If you have time, an hour is even better. This gives the fish a chance to absorb all the zesty flavors. The perfect cooking time for salmon and corn is between 15 to 20 minutes. At 400°F (200°C), salmon should flake easily with a fork when done. Corn and vegetables need to be tender and lightly caramelized. Check your salmon at 15 minutes to avoid overcooking. Each oven is different, so be sure to watch closely. For a beautiful plate, serve salmon on a colorful dish. A sprinkle of fresh cilantro adds a pop of green. Lime wedges not only look good but also offer a burst of flavor. Arrange the corn and veggies neatly beside the salmon. This makes the dish appealing and fun to eat. {{image_4}} You can swap salmon for other proteins. Chicken works great in this dish. Use boneless, skinless chicken breasts. Tofu is another option for a plant-based meal. Firm tofu soaks up the marinade well. Cut it into cubes, and it will cook nicely on the sheet pan. Feel free to change the veggies based on what you have. Zucchini, asparagus, or cherry tomatoes all pair well. Carrots add a nice crunch too. Just remember to cut them to similar sizes for even cooking. This keeps everything tender and tasty. If you love heat, add more spice! You can mix in cayenne pepper or red pepper flakes. Adjust the amount to your taste. You can also use spicy chili powder for extra flavor. Just remember, a little goes a long way! To keep your leftover chili lime salmon and corn fresh, store them in an airtight container. Refrigerate within two hours after cooking. This helps prevent any bacteria growth. Your dish will stay tasty for up to three days in the fridge. If you plan to eat it later, separate the salmon from the corn for better storage. When reheating, I recommend using the oven for the best results. Preheat your oven to 350°F (175°C). Place the salmon and corn on a baking sheet. Cover it with foil to keep the moisture in. Heat for about 10-15 minutes. This way, your meal stays juicy and delicious. You can freeze the salmon and corn for later use. Wrap each salmon fillet tightly in plastic wrap, then place it in a freezer bag. Store the corn in a separate airtight container. Your meal can last up to three months in the freezer. To defrost, move it to the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use frozen salmon fillets. However, you need to thaw them first. Put the fillets in the fridge overnight or submerge them in cold water for about an hour. Once thawed, pat them dry with a paper towel. This helps the marinade stick better. If you start with frozen fillets, increase the cooking time by about 5 minutes. Make sure to check for doneness; the salmon should flake easily. Absolutely! This recipe works great for meal prep. You can make it ahead and store it in the fridge. Cook the salmon and corn, then let them cool. Place them in airtight containers. They will last for up to three days. When you're ready to eat, simply reheat in the microwave or oven. This saves time on busy days and gives you tasty meals ready to go! This dish pairs well with many sides. Here are some tasty options: - Rice: Cilantro lime rice adds a fresh touch. - Salad: A simple green salad with lemon vinaigrette is light and refreshing. - Quinoa: This adds fiber and protein. - Roasted Vegetables: Carrots or zucchini work well. - Avocado: Sliced avocado adds creaminess. Feel free to mix and match! This dish of chili lime salmon and corn is easy and tasty. You learned about fresh ingredients, from salmon to vegetables. Proper seasoning and marination make it shine. Follow the steps for a delicious meal every time. Remember, you can swap proteins or veggies for your taste. Store leftovers carefully and reheat well to keep flavors. Overall, this recipe is perfect for any night. Enjoy creating a dish your friends and family will love!

Sheet Pan Chili Lime Salmon & Corn

Discover the vibrant flavors of Zesty Sheet Pan Chili Lime Salmon & Corn with this easy recipe! Perfect for busy weeknights, this dish combines succulent salmon with sweet corn, red pepper, and onion, all roasted to perfection with a tangy chili lime marinade. Ready in just 25 minutes, it’s a meal that's not only delicious but also colorful and healthy. Click through to explore this recipe and elevate your dinner game!
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Ingredients
  

4 salmon fillets

2 cups fresh corn kernels (or canned, drained)

2 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lime juice

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly cracked black pepper to taste

1 red bell pepper, chopped into bite-sized pieces

1 small red onion, finely diced

Fresh cilantro leaves for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). To make cleanup a breeze, line a large baking sheet with parchment paper.

    Prepare the Marinade: In a small mixing bowl, combine the olive oil, lime juice, chili powder, smoked paprika, garlic powder, and a sprinkle of salt and black pepper. Whisk together until the mixture is well combined, forming a zesty marinade.

      Prepare the Salmon: Place the salmon fillets on one side of the prepared baking sheet. Using a brush or spoon, generously coat the top of each fillet with half of the zesty marinade.

        Prepare the Vegetables: On the opposite side of the baking sheet, combine the fresh corn kernels, chopped red bell pepper, and diced red onion. Drizzle the remaining marinade over this vegetable mixture and use your hands or a spoon to toss everything until all pieces are evenly coated.

          Arrange the Ingredients: Spread the corn and vegetable mixture out in a single, even layer on the baking sheet, ensuring each ingredient is distributed well alongside the salmon.

            Bake to Perfection: Transfer the baking sheet to the preheated oven. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the corn and vegetables are tender and slightly caramelized.

              Rest Before Serving: Once baking is complete, carefully remove the sheet pan from the oven and let everything rest for a few minutes; this allows the flavors to meld.

                Finalize Your Dish: To serve, place the salmon fillet on a plate with a generous scoop of the corn and vegetable mixture alongside it. If desired, sprinkle fresh cilantro leaves on top for a burst of color and flavor.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    Presentation Tips: For an appealing presentation, serve the salmon on a colorful plate and garnish not only with cilantro but also with lime wedges for an extra pop of freshness.

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