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Sheet Pan Chili Lime Salmon + Veggies

Ingredients

  • 2 lbs. wild caught salmon filet
  • 1.5 cups cherry tomatoes whole
  • 1 large zucchini sliced to bite size
  • 1 bunch of asparagus ends trimmed and cut into 3” pieces
  • 1 red onion cut into wedges
  • 1.5 Tbsps ghee or coconut oil melted
  • 1.5 Tbsps raw honey
  • 2 fresh limes juiced
  • 2 fresh garlic cloves minced or pressed
  • 1 red chili minced
  • sea salt and pepper to taste
  • fresh parsley or cilantro for garnish (optional)

Instructions

  • Heat the oven to 400 degrees f. and line a sheet pan with parchment paper. 
  • Place the salmon filet skin side down, then arrange all the chopped veggies next to it, in a nice, single layer. 
  • In a small glass bowl, whisk together melted ghee, honey, lime juice, minced garlic, and chilis. 
  • Drizzle over salmon and veggies to coat well.
  • Toss veggies a bit, then arrange back into single layer. 
  • Season with sea salt and fresh ground black pepper . 
  • Bake for 15-20 minutes in your preheated oven, or until salmon begins to flake.