Easy and Healthy Weeknight Dinner

When you’re a medical student (or a full-time professional or a stay-at-home mum/dad or generally busy person), finding a healthy AND easy recipe can be difficult. When I come home from classes, activities, and studying it’s pretty tempting to make dinner out of cereal—mainly because, well, I love cereal and I’m tired and hungry. However, when the ingredients are already there to make something that’s beautiful, tasty, healthy, and EASY…I am happy to oblige. This is one of those dishes! I’ve served this to my friends and family, so it’s got their seal of approval as well! I found the recipe in Fitness Magazine, but, of course, I made tweaks to make it my own. I hope you enjoy this dish and choose to make it over that dinner of Honey Bunches of Oats :-)

Chili Roasted Salmon with Veggies

Serves 4-6

4 tablespoons fresh lime juice

4 garlic cloves, smashed

2 teaspoons chili powder

1 teaspoon crushed chili

½ teaspoon cayenne red pepper

2 teaspoons ground cumin

3 teaspoons olive oil

1 medium salmon fillet (4-6 servings)

1 1/2 cups frozen corn kernels, thawed

2 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1/2 red onion, thinly sliced

Salt

Freshly ground black pepper

1/3 cup light sour cream

2 tablespoons chopped fresh cilantro

Directions

1. Preheat the oven to 425 degrees. Cover a baking sheet with aluminum foil. In a medium mixing bowl or baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, crushed chili, cayenne pepper, cumin, and 1 teaspoon olive oil.
   
2. Cut the fillet of salmon into four to six pieces. Add the salmon to the bowl/dish containing the seasoning mix you just created. Turn the pieces of salmon in order to coat it in the seasoning. Let it sit, while you prepare the vegetables.
3. In another medium bowl, toss corn, bell peppers, and onion with remaining 2 teaspoons olive oil. Sprinkle in salt and pepper (to taste), and mix the veggies up. Transfer the vegetable mixture to the baking sheets; spread into a single layer.
   
4. Remove salmon from marinade and arrange on top of the vegetables on the baking sheet. Drizzle the remaining marinade on the salmon. Roast the salmon and vegetables 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
   
5. While the salmon is in the oven, mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. You can also do this in the blender.
6. Spoon the veggies onto plates and add the salmon on top. Drizzle cream over fish.

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