This is one of those dishes that tastes like it took hours to prepare, but was easily made in 30 minutes. We are sure once you try this dish, you will be making it all the time. Feel free to add any extra veggies on hand. Pairs well with cauli mash or over steamed greens.
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.