Healthy BBQ Salmon Sheet Pan Dinner

  • Yield : 2 servings
  • Cook Time : 20m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    19 grams
  • Saturated Fat

    2.5 grams
  • Cholesterol

    100 milligrams
  • Sodium

    520 milligrams
  • Carbohydrate

    26 grams
  • Fiber

    5 grams
  • Protein

    40 grams
  • Sugar

    8 grams


  • 1 medium green bell pepper
  • 1 pint grape tomatoes, halved
  • 2 teaspoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons of your favorite BBQ rub (preferably salt-free)
  • 1 1/2 cups fresh or frozen corn kernels, thawed if frozen
  • 2 tablespoons crumbled Cotija cheese
  • 1 tablespoon 0-percent plain Greek yogurt
  • 1 tablespoon fresh cilantro leaves, chopped, plus whole leaves, for serving
  • Two 6-ounce center-cut salmon fillets (preferably wild-caught)
  • 2 teaspoons dijonnaise
  • Lime wedges, for serving


Step 1

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.

Step 2

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. 

Step 3

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. 

Step 4

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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