Healthy Sheet Pan Dinner with Salmon

Votes: 3

How to Make - Healthy Sheet Pan Salmon Dinner

Time: 40 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 430, total fat 19 G., saturated fats 2.5 G., proteins 40 G., carbohydrates 26 G., fiber 5 G., cholesterol 100 mg, sodium 520 mg, sugar 8 G.

This delicious dinner for two, rich in protein and fiber, is made on one baking sheet. The vegetables are roasted first, then the salmon, rubbed with mustard and barbecue seasoning, is added. The result is everything cooked at the same time: tender and juicy fish with a smoky aroma, roasted tomatoes, and sweet pepper rings stuffed with corn in a cheese-yogurt sauce. Serve directly on the baking sheet and enjoy a light and elegant dinner with an irresistible barbecue aroma.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 salmon fillets, 170g each, center cut (wild salmon preferred)
1 medium green bell pepper
2 cups grape tomatoes, halved
2 tsp olive oil
2 tsp of any dry barbecue marinade (preferably without salt)
1.5 cups fresh or frozen corn kernels, defrosted
2 tablespoons crumbled cotija cheese
1 tbsp. nonfat Greek yogurt 0%
1 tbsp chopped cilantro + whole leaves for serving
2 teaspoons Dijon mustard
Lime wedges for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, sweet pepper, grape tomatoes, corn, Cotija cheese, Dijon mustard, seasoning for grilled meat, yogurt

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Trim the bottom and stem ends of the pepper and cut the ends into corn kernel-sized pieces. Remove the seeds and cut the pepper into 4 rings.

Place the tomatoes in the center of the baking sheet and arrange the pepper rings next to the tomatoes on either side. Drizzle the tomatoes with 1 teaspoon of olive oil, season with salt and pepper, and sprinkle with about half of the dry barbecue marinade.
In a bowl, combine the corn, pepper pieces, cheese, yogurt, cilantro, a large pinch of salt, and a small amount of ground black pepper. Fill the pepper rings with the corn mixture. Bake the vegetables until lightly browned, about 20 minutes.
While the vegetables are in the oven, brush each salmon fillet with Dijon mustard and sprinkle with the remaining spice mixture, a little salt and ground black pepper.
Once the vegetables are browned, remove the baking sheet from the oven and drizzle with the remaining 1 teaspoon of olive oil. Add the fish, return the baking sheet to the oven, and bake until the fish is cooked through and firm, another 5 minutes. Sprinkle with cilantro leaves and serve with lime wedges.

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