Active Time
10 Mins
Total Time
25 Mins
Yield
Serves 4  (serving size: 1 salmon fillet and about 1 cup vegetables)

How to Make It

Step 1

Preheat oven to 425°. Whisk together chili powder, cumin, and 1 tsp salt in a small bowl; set aside. 

Step 2

Heat oil in large cast-iron skillet over medium-high heat, add poblano peppers and sweet potato and cook 5 minutes, stirring constantly. Stir in tomatoes, corn, and 1/2 of the spice mixture. 

Step 3

Place salmon fillets on top of vegetable mixture and sprinkle evenly with remaining spice mixture. Place skillet in oven and bake at 425° for 10-15 minutes, or until the salmon is cooked through. While salmon cooks, stir together butter, lime zest, honey and remaining ½ teaspoon salt with a rubber spatula in small bowl until evenly combined. Top salmon with butter mixture immediately. Sprinkle with cilantro leaves and serve. 

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