Sheet Pan Chili Lime Salmon

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• 1/2 cup lime juice (freshly squeezed, or juice of 2 limes)
• 1/4 cup fresh parsley (chopped)
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon garlic (minced, or 4 crushed garlic cloves)
• 1 1/2 teaspoons red chilli flakes (adjust to your preference of spice)
• 1 teaspoon ground Cumin
• 1 1/2 teaspoons salt
• 1 tablespoon honey
• 4 each salmon fillets (wild caught if possible)
• 1 each red bell pepper (deseeded and chopped)
• 1 each green bell pepper (deseeded and chopped)
• 1 each yellow bell pepper (deseeded and chopped)
• 1 each onion (cut into wedges)

1. Preheat oven to grill/broil settings on high heat. Spray a baking sheet tray with cooking oil spray; set aside.
2. Whisk lime juice, parsley, olive oil, water, garlic, chilli flakes, cumin, salt and parsley together to combine. Add the honey and whisk again until the honey runs smooth through the rest of the ingredients. Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray; and pour over half of the marinade. Toss peppers and onion to coat; and rotate the salmon to coat in the marinade.
3. Broil / grill until the peppers are just beginning to char at the edges (about 10 minutes) and the salmon is cooked to your liking (about 10 minutes). Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavour. (If the peppers are not done to your liking, simply transfer the salmon to a plate and return peppers to the oven until roasted to your liking).