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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
|
Ingredients
- Nonstick cooking spray
- 4 tablespoons fresh lime juice
- 4 cloves garlic smashed
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 3 teaspoons olive oil
- 20 ounce skinless salmon fillets
- 1 1/2 cups frozen corn kernels thawed
- 1 red bell pepper thinly sliced
- 1 poblano pepper thinly sliced
- 1/2 small red onion thinly sliced
- salt
- Freshly ground black pepper
- 1/3 cup light sour cream
- 2 tablespoons chopped fresh cilantro
Ingredients
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Instructions
- 1. Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.
- 2. In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
- 3. Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
- 4. Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.
Nutrition Facts
Chili Roasted Salmon with Cilantro
Amount Per Serving
Calories 425
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 5g
25%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 89mg
30%
Sodium 129mg
5%
Potassium 398mg
11%
Total Carbohydrates 28g
9%
Dietary Fiber 4g
16%
Sugars 2g
Protein 32g
64%
Vitamin A
64%
Vitamin C
152%
Calcium
5%
Iron
16%
* Percent Daily Values are based on a 2000 calorie diet.
