Chile Lime Salmon

Ingredients

• 1 pound Yukon Gold potatoes, cut into 3/4-inch pieces 
• 2 tablespoons extra-virgin olive oil, divided 
• ¾ teaspoon salt, divided 
• ¼ teaspoon ground pepper 
• 2 teaspoons chili powder 
• 1 teaspoon ground cumin 
• ½ teaspoon garlic powder 
• 1 lime, zested and quartered 
• 2 medium bell peppers, any color, sliced 
• 1 ¼ pounds center-cut salmon fillet, skinned, if desired, and cut into 4 portions 

Directions 

• Preheat oven to 425 degrees F. 
• Coat a large rimmed baking sheet with cooking spray. 
• Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and pepper together in a medium bowl. 
• Transfer to the prepared pan and roast for 15 minutes.
• combine chili powder, cumin, garlic powder, lime zest and the remaining 1/2 teaspoon salt in a small bowl. 
• Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon of the spice mixture; toss well to coat. 
• Coat the salmon with the remaining spice mixture.
• After the potatos roasted for 15 minutes, remove the pan from the oven. 
• Add the peppers and stir to combine. Roast for 5 minutes. 
• Remove from the oven; move some of the vegetables over and add the salmon to the pan. 
• Roast for 7 more minutes. 

***