The perfect weeknight dinner for me involves protein, healthy fats, veggies, and is quick and easy. Enter Monday night’s dinner – chili roasted salmon with cilantro cream. As you can tell by the title of this post, from start to finish, it was plated and subsequently devoured in 30 minutes (okay, the devouring added another 10 minutes to the total time). I happened to find this recipe on Fitness Magazine’s site, where I’ve actually come across quite a few quick, easy, and healthy recipes.
Mondays are rarely fun, but having a a decent dinner waiting to be made helps me get through it. Plus the promise of the semester finally being over at the end of the week certainly helps! Plus, who doesn’t like eating their colors?
Chili Roasted Salmon with Cilantro Cream
– serves 4 –
Nonstick cooking spray
4 tablespoons fresh lime juice
4 garlic cloves, smashed
2 teaspoons chili powder
2 teaspoons ground cumin
3 teaspoons olive oil
4 5-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
Freshly ground black pepper
1/3 cup light sour cream
2 tablespoons chopped fresh cilantro
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.