Baked Salmon with Chili Vinaigrette

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

What's for Dinner? Baked Salmon with Chili Vinaigrette on the table in 25 minutes. Delicious and nutritious weeknight meal the whole family will enjoy.

  • Prep time 25 minutes
  • Portion size 4 servings



Preheat oven to 425°F. Line baking sheet with parchment paper. Place salmon fillet, skin side down, on prepared baking sheet. Arrange peppers and onion around salmon.

In small bowl, combine olive oil, lime juice, maple syrup, garlic, chili powder and hot pepper flakes. Season with salt and pepper. (Make-ahead: Can be refrigerated for up to 5 days.)

Brush salmon with 2 tsp of the vinaigrette; brush remaining vinaigrette over vegetables, mixing gently to coat. Bake until fish flakes when tested with a fork and vegetables are tender, about 15 minutes. Sprinkle with cilantro.

Nutritional facts PER SERVING: about

  • Calories 300
  • Total fat 16 g
  • Saturated fat 2 g
  • Cholesterol 55 mg
  • Sodium 200 mg
  • Total carbohydrate 12 g
  • Fibre 2 g
  • Sugars 8 g
  • Protein 27 g
  • Iron 1 mg
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Lunch & Dinner

Baked Salmon with Chili Vinaigrette