Chile Lime Salmon

• 4 salmon fillets, about 1 lb
• 1/4 cup olive oil
• 1/4 cup fresh squeezed lime juice
• 2 tbsp chopped cilantro
• 1tbsp minced garlic
• 2 tsp chili powder
• 1tsp ground cumin
• 1/4 tsp salt

1. Pat salmon dry with clean paper towels. Place salmon in a 1 gallon recloseable food storage bag.
2. In a small bowl, combine remaining ingredients. Pour over salmon; seal bag. Gently toss to coat salmon. Refrigerate 30 minutes or up to 2 hours.
3. Line baking sheet with aluminum foil, spray with non-stick cooking spray. Remove salmon from marinade, discard bag. Place salmon skin side down, on pan.
4. Bake in preheated 450 degree oven until salmon flakes easily with a fork(About 10 minutes per inch of thickness)

salmon, olive oil, fresh squeezed lime juice, cilantro, garlic, chili powder, ground cumin, salt

Taken from www.epicurious.com/recipes/member/views/chile-lime-salmon-50125296 (may not work)