This simple, single-skillet supper is packed with bold flavor, but is quick enough for a busy weeknight. This foolproof recipe for salmon is brightened up with a little spice and zesty cilantro-lime butter that you're going to want to slather over everything from here on out.
Serves 4 (serving size: 1 salmon fillet and about 1 cup vegetables)
2 teaspoons ancho chili powder
1 teaspoon cumin
11/2 teaspoons kosher salt, divided
2 tablespoons olive oil
2 poblano peppers, diced
1 large sweet potato, peeled and cut into 1-inch pieces
1 cup fire-roasted diced tomatoes with juice
11/2 cups fresh white corn kernels (about 3 ears)
4 (5-ounce) salmon fillets, skinned
2 ounces unsalted butter, (1/4 cup) softened
1 teaspoon lime zest
2 teaspoons honey
1/2 cup fresh cilantro leaves
1. Preheat oven to 425°. Whisk together chili powder, cumin, and 1 tsp salt in a small bowl; set aside.
2. Heat oil in large cast-iron skillet over medium-high heat, add poblano peppers and sweet potato and cook 5 minutes, stirring constantly. Stir in tomatoes, corn, and 1/2 of the spice mixture.
3. Place salmon fillets on top of vegetable mixture and sprinkle evenly with remaining spice mixture. Place skillet in oven and bake at 425° for 10-15 minutes, or until the salmon is cooked through. While salmon cooks, stir together butter, lime zest, honey and remaining ½ teaspoon salt with a rubber spatula in small bowl until evenly combined. Top salmon with butter mixture immediately. Sprinkle with cilantro leaves and serve.