Caribbean Jerk Salmon Sheet Pan
Sheet pan salmon with jerk seasoning, roasted vegetables, and lime-based glaze. Proteins and vegetables cook together on one pan, finished with fresh herbs and citrus.
Ingredients
Method
Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
Pat salmon fillets dry with paper towels. In a small bowl, whisk together jerk marinade, lime juice, and olive oil.
Cut bell pepper and red onion into 1-inch chunks. Peel and slice plantain into 1/2-inch rounds. Chop papaya into bite-sized pieces.
Arrange salmon skin-side down on the sheet pan, spacing fillets evenly. Distribute bell pepper, red onion, and plantain around the salmon.
Brush salmon and vegetables with the jerk-lime mixture. Season lightly with salt and black pepper.
Roast for 12–15 minutes until salmon is opaque and flakes easily at the thickest point; vegetables should be tender and lightly caramelized.
Remove sheet pan from oven. Scatter papaya pieces over the pan in the last 1 minute of cooking (optional, for brightness).
Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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