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CHILI LIME SALMON & PEPPERS 12 October, 2016 | Gluten-Free, Paleo, Main Dishes

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  • ½ cup freshly squeezed lime juice
  • ¼ cup fresh chopped parsley
  • 2 tbsp olive oil
  • 2 tbsp water
  • 4 cloves garlic, crushed
  • 1½ tsp red chilli flakes (adjust to taste)
  • 1 tsp ground cumin
  • 1½ tsp salt
  • 1 tbsp honey
  • 4 wild-caught salmon fillets
  • 1 red bell pepper, rough chopped
  • 1 green bell pepper, rough chopped
  • 1 yellow bell pepper, rough chopped
  • 1 onion, cut into wedges


Preheat oven to broil.
Whisk lime juice, parsley, olive oil, water, garlic, chili flakes, cumin, salt and parsley together to combine. Add the honey and whisk again until combined smoothly with other ingredients.
Spray baking sheet with cooking oil. Arrange salmon fillets, peppers and onions in a single layer and pour marinade over top.
Broil until the peppers are just beginning to char at the edges and the salmon is cooked to your liking (about 10 minutes). If fish is done but peppers are not yet charred, you may remove salmon and return peppers to oven for a minute or two.

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