Chili Crusted Salmon with Roasted Potatoes
Transform your dinner routine with this bold and delicious Chili Crusted Salmon with Roasted Potatoes! Featuring perfectly flaky salmon fillets coated in a smoky-spicy chili seasoning blend and paired with crispy golden baby potatoes, this sheet pan recipe combines gourmet flavor with effortless cooking. Prep takes just 10 minutes, and everything roasts to perfection in one pan, making cleanup a breeze. The addition of fresh parsley and a zingy squeeze of lemon elevates each bite, creating a beautifully balanced dish that’s equally suited for an impressive weeknight meal or a dinner party centerpiece. Perfect for those who love quick, healthy, and flavor-packed recipes!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 2 teaspoons Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 5 tablespoons Olive oil
- 1.5 pounds Baby potatoes
- 2 tablespoons Fresh parsley
- 2 pieces Lemon wedges
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Wash and dry the baby potatoes. Cut larger potatoes into halves or quarters to ensure even cooking.
Place the potatoes on the prepared baking sheet. Drizzle with 3 tablespoons of olive oil, sprinkle with 1 teaspoon of salt and 0.25 teaspoons of black pepper, and toss to coat evenly. Spread the potatoes out in a single layer.
Roast the potatoes in the oven for 15 minutes while you prepare the salmon.
In a small bowl, mix together the chili powder, garlic powder, paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the spice rub.
Pat the salmon fillets dry with a paper towel. Brush each fillet lightly with 2 tablespoons of olive oil, then coat evenly with the chili spice rub on both sides.
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side to make room for the salmon.
Place the seasoned salmon fillets on the baking sheet, skin-side down if applicable, next to the potatoes.
Return the baking sheet to the oven and roast for another 12-15 minutes, or until the salmon flakes easily with a fork and the potatoes are crispy and golden brown.
Sprinkle the roasted potatoes with fresh parsley for garnish. Serve the salmon and potatoes immediately with lemon wedges on the side for a fresh, zesty finish.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4077 mg | 177% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 5.3 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3019 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
