Excellent dish. Love the veggies by themselves. I like to add mushrooms and black beans the next day to the veggies and have them wrapped in corn tortillas.

Quick Mexican inspired meal packs lots of flavor and few calories.


  • 4 servings chili powder
  • 3 servings frozen corn (1 1/2 cups)
  • 1 serving red bell pepper thinly sliced
  • 1/4 cup cilantro
  • 3 tsps olive
  • 1/4 cup lime
  • 1 poblano pepper thinly sliced
  • 1 small red onion (thinly sliced)
  • 1/3 cup light sour cream
  • 20 oz boneless salmon (4 – 5oz pieces)
  • 2 tsps cumin
  • 4 cloves garlic mashed


  1. Preheat oven to 425. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix 1/2 of the lime juice, garlic, chili powder, cumin, and 1 tsp of 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 olive oil. Transfer corn mixture to baking sheet, spread into a single layer.
  3. Remove salmon from marinade and arrange on other baking sheet. Drizzle salmon marinade over corn mixture. Season salmon and corn mixture with salt and pepper to taste roast for 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 sour cream sauce over fish.

cals: 348kcal | fat: 14.26g | carbs: 21.51g | prot: 33.88g