- Level:Easy
- Total: 40 min
- Active: 20 min
- Yield:2 servings
Nutrition Info - Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
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