Zesty Citrus Salmon with Spiced Veggie Jumble and Lime Crema

This vibrant salmon dish brings together bright citrus flavors and warm Southwestern spices for a dinner that feels both fresh and comforting. A juicy salmon fillet is seasoned with a custom spice blend, seared and roasted to perfection alongside a colorful mix of sweet potatoes, bell pepper and red onion.

The star of the show is the tangy Tex-Mex sauce, made with fresh orange and lime juice and the cooling lime crema that ties everything together. Perfect for a weeknight meal that’s packed with flavor and gut-friendly ingredients.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.5 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Dice sweet potato into ½-inch pieces. Halve, peel and slice onion into ½-inch-thick wedges. Halve, core and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.
2. Toss sweet potato, onion and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend and a big pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, pat salmon dry with paper towels; season all over with remaining Southwest Spice Blend, salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add salmon and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer salmon to a second baking sheet. Wipe out pan. Roast salmon on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.
4. While salmon and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice and a pinch of lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. About 5 minutes before salmon and veggies are done, heat pan used for salmon over medium-high heat. Stir in half the Tex-Mex paste (all for 4 servings), juice from orange halves and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1-2 minutes. Remove pan from heat; stir in 1 TBSP butter until melted and combined.
6. Slice salmon crosswise. Divide salmon and veggie jumble between plates. Spoon Tex-Mex sauce over salmon. Drizzle crema over everything and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time as needed.

What can I serve with this dish?

This dish is a complete meal with roasted vegetables, but you can add a side of rice or a simple green salad if desired.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.