Protein- and fiber-packed, this healthy and streamlined salmon dinner for two can be cooked all on one sheet pan. The veggies get a head start, then BBQ-rubbed salmon fillets join in and everything finishes the race at the same time. Use Parmesan in place of Cotija — a crumbly Mexican cheese — if you prefer.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- 1 medium green bell pepper
- 1 pint grape tomatoes, halved
- 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons of your favorite BBQ rub (preferably salt-free)
- 1 1/2 cups fresh or frozen corn kernels, thawed if frozen
- 2 tablespoons crumbled Cotija cheese
- 1 tablespoon 0-percent plain Greek yogurt
- 1 tablespoon fresh cilantro leaves, chopped, plus whole leaves, for serving
- Two 6-ounce center-cut salmon fillets (preferably wild-caught)
- 2 teaspoons dijonnaise
- Lime wedges, for serving
Instructions
- Preheat the oven to 400 degrees F. Slice the bottom and stem ends off the pepper and cut the ends into corn kernel-size pieces. Remove the seeds and cut the pepper into 4 rings.
- Scatter the tomatoes down the center of a baking sheet and arrange the pepper rings next to the tomatoes on whichever side you’d like. Drizzle 1 teaspoon of the oil over the tomatoes and sprinkle with salt, pepper and about half of the BBQ rub. Toss together the corn, pepper pieces, cheese, yogurt, cilantro, a large pinch of salt and a few grinds of pepper in a bowl. Fill the pepper rings with the corn mixture. Bake the vegetables until slightly browned, about 20 minutes.
- While the vegetables are in the oven, brush each salmon fillet with dijonnaise and sprinkle with the remaining BBQ rub, some salt and a few grinds of pepper.
- Once the vegetables are browned, remove the baking sheet from the oven and drizzle the empty side with the remaining 1 teaspoon oil. Add the fillets, return to the oven and cook until the sides of the salmon feel firm when gently squeezed and the flesh is just slightly flaky, 5 minutes more. Sprinkle with cilantro leaves and serve with lime wedges.
Nutrition Facts
| Calories | 430 |
| Total Fat | 19 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 100 milligrams |
| Sodium | 520 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 5 grams |
| Protein | 40 grams |
| Sugar | 8 grams |
Reviews
Really good healthy food
This was delicious. I upped the portions. Cook once and eat twice! I used HEB seafood seasoning instead of the barbeque rub. Used both a red and green pepper and 3 fresh ears of corn. (Will not do rings next time–just a chop–because the peppers wilted anyhow.) I used half of a whole salmon filet and cooked that portion of the recipe about 20 minutes. The result was slightly sweet–maybe from the tomatoes. A great recipe.
Was a tasty dish. Made a couple of minor changes first added the bbq seasoning to the corn like another reviewer suggested and left out the cilantro because to us it tastes like soap. Also added more cheese and yogurt to the corn as well. Due to the fact we had 4 filets instead of two cooked it for 10 minutes and it was perfectly done. Will definitely be adding this to our fish rotation
Great healthy meal! Will be a new favorite in our house!
Excellent and easy! Will make again.
Very fast and easy! Yummy too! I love a dinner that is quick!
This was super delicious, I was hesitant to use BBQ rub on fish, but it was so good! I always have a container with Mike Mill’s “Magic Dust” (recipe is part of Mike Mills Beef Ribs on FN), usually apply it to beef. Made this dinner as written except used feta cheese, because that’s what we had, and skipped the cilantro, because we hadn’t (never do). And I left it all in the oven for 10 minutes after adding the fish, which was just right.
This was a great dinner! Definitely going to make it over and over again! We used larger sockeye salmon filets and this made enough for 4 servings. I used light mayo instead of the Greek yogurt because I didn’t have any. I also used some of the BBQ seasoning in the corn. Turned out delicious!
Also, as for the timing, I put the veggies in for 12 min, then put the salmon in and cooked everything for another 15 min.
This was incredible. For the BBQ rub I made Alton Browns (it’s in the recipe “Who Loves Ya Baby-Back?” and a few others of his up here). I made the dijonaise as a 3:1 Mayo to Dijon mustard mix. The cook times are very confusingly written, but generally I bake salmon for 14 min, I did the same here and it was perfect. I loved this entire dish and I loved how easy it was.
I had really high hopes for this recipe, but the cook times are wrong. The salmon was very rare, wouldn’t even come off the skin towards the middle of the cut. Even the veggies weren’t fully roasted. I recommend cooking everything at least ten minutes longer.