| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
Ingredients
Salmon
- 2 Tbsp lime juice
- 4 tsp garlic crushed into a paste
- 2 tsp chili powder
- 2 tsp cumin
- 3 tsp olive oil
- 20 Ounces salmon cut into four 5 ounce filets
- 1.5 Cup corn frozen and pre cut. Look for organic
- 1 bell pepper Red. Sliced thinly
- 1/2 Small red onion sliced thinly
- 1 poblano pepper or choice of any pepper like serano, jalepeno. Slice thinly
Cilantro Sauce
- 2 Tbsp lime juice
- 1/2 Cup sour cream
- 2 Tbsp cilantro finely chopped
Ingredients
Salmon
Cilantro Sauce
|
Instructions
- Preheat the oven to 425 F degrees. Grease 2 large baking sheets with olive oil or coconut oil (not listed in ingredients). In a separate small baking dish, mix together 2 Tablespoons lime juice with garlic, chili powder, cumin, and 1/3 of olive oil listed above. Add salmon and turn to coat; let sit a few minutes.
- In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2/3 of olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
- 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.
- While salmon is cooking, mix together Cilantro sauce ingredients in a bowl.
- Once salmon is done, spoon corn onto plates and add salmon. Drizzle cream over fish.
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