Sheet Pan Chilli-Lime Salmon

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Juice of 2 limes

2 tbsp (30 mL) olive oil

1½ tsp (7 mL) chili powder

1 tsp (5 mL) ground cumin

1 tsp (5 mL) dried parsley flakes

½ tsp (2 mL) garlic powder

¼ tsp (1 mL) salt

1¼ lbs (625 g) salmon fillet, cut into 4 equal pieces

1 red bell pepper, cut into 1-inch (2.5 cm) strips

1 yellow bell pepper, cut into 1-inch (2.5 cm) strips

1 green bell pepper, cut into 1-inch (2.5 cm) strips

Directions at tobyamidornutrition.com

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