Healthy Sheet Pan Dinner with Salmon

Ingredients:

• 2 salmon fillets, 170g each, center cut (wild salmon preferred)
• 1 medium green bell pepper
• 2 cups grape tomatoes, halved
• 2 teaspoons 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

Preparation:

1. Preheat oven to 200°C.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.