This simple, single-skillet supper is packed with bold flavor, but is quick enough for a busy weeknight. This foolproof recipe for salmon is brightened up with a little spice and zesty cilantro-lime butter that you're going to want to slather over everything from here on out.
2 teaspoons ancho chili powder
1 teaspoon cumin
11/2 teaspoons kosher salt, divided
2 tablespoons olive oil
2 poblano peppers, diced
1 large sweet potato, peeled and cut into 1-inch pieces
1 cup fire-roasted diced tomatoes with juice
11/2 cups fresh white corn kernels (about 3 ears)
4 (5-ounce) salmon fillets, skinned
2 ounces unsalted butter, (1/4 cup) softened
1 teaspoon lime zest
2 teaspoons honey
1/2 cup fresh cilantro leaves
How to Make It
Preheat oven to 425°. Whisk together chili powder, cumin, and 1 tsp salt in a small bowl; set aside.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.