Healthy Salmon Baking Dinner

This delicious dinner for two, rich in protein and fiber, is being prepared on one baking sheet. First vegetables are baked, and then to them joins with grated mustard and barbecue seasoning salmon. AT As a result, everything will be ready at the same time: tender and juicy fish with smoked aroma, baked tomatoes and sweet pepper rings, stuffed with corn in cheese and yogurt sauce. Serve in the center table right on the baking sheet and enjoy a light and sophisticated dinner with barbecue flavor that is impossible to resist. the value of one serving: (total 2) Calories 430, total fat 19 g., saturated fats, proteins 40 g, carbohydrates 26 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: Time: 40 minutes Difficulty: easy Servings: 2 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2 pcs. 170 g salmon fillet, central tenderloin (wild salmon preferred)
• 1 medium green bell pepper
• 2 tbsp. grape tomatoes cut in half
• 2 tsp olive oil
• 2 tsp any dry barbecue marinade (preferably without salt)
• 1.5 tbsp. fresh or frozen corn in grains, defrost
• 2 tbsp. l crumbled kotiha cheese
• 1 tbsp. l low fat greek yogurt 0%
• 1 tbsp. l chopped cilantro + whole leaves for serving
• 2 tsp Dijon mustard
• Lime wedges for serving

Recipes with similar ingredients: salmon, bell peppers, tomatoes grape, corn, kotikha cheese, Dijon mustard, seasoning to grilled meat, yogurt

Recipe preparation:

1. Preheat the oven to 200 ° C.
2. Cut the bottom and stem ends from the pepper and cut the ends into pieces the size of corn kernels. Remove the seeds and cut pepper on 4 rings.
3. Pour the tomatoes in the center of the pan and arrange next to tomatoes on either side of the pepper ring. Sprinkle tomatoes for 1 hour. l olive oil, salt and pepper and sprinkle about half dry barbecue marinade.
4. Combine the corn, slices of pepper, cheese, yogurt, cilantro in a bowl, a large pinch of salt and a little ground black pepper. Fill out pepper rings with corn mixture. Bake vegetables until they are slightly brown for about 20 minutes.
5. While the vegetables are in the oven, grease each salmon filet with dijones and sprinkle with the remaining barbecue mixture, a little salt and ground black pepper.
6. As soon as the vegetables are browned, remove the pan from the oven and sprinkle them with the remaining 1 tsp. olive oil. Add fish return the pan to the oven and bake until the fish is ready, until it will not be hard, another 5 minutes. Sprinkle with cilantro leaves and serve with lime wedges.