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. 

Nicole McLaughlin
Recipe by Well Done April 2017

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Read the full recipe after the video.

Recipe Summary test

active:
10 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 salmon fillet and about 1 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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. 

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