4 Garlic Cloves (Diced)
2 tsp. Anaheim Chili Powder
2 tsp Cumin
3 Tbs. Canola or Olive Oil
4 5oz Salmon Portions
1 1/2 C. Corn
1 Red Bell Pepper (Sliced)
1 Anaheim Pepper (Sliced)
1/2 Red Onion (Sliced)
Sea Salt
Fresh Ground White Pepper
1/3 C Greek Yogurt (Plain)
3 Tbs. Chopped Fresh Cilantro
Preheat oven to 425 Degrees.
In baking dish coat with olive oil. Mix 2 Tbs. lime juice with garlic, chili powder, cumin and 1 Tbs. olive/canola oil. Add Salmon turn and coat. Set aside.
In a small bowl toss corn, bell pepper, anaheim pepper, onion and remaining oil. Transfer corn mixture to baking sheet.
Remove Salmon from marinade add to baking sheet with corn mixture. Season with salt and pepper.
Cook 8-10 minutes.
Mix yogurt, cilantro and remaining lime juice. Serve over Salmon, serve corn mixture on side.
Calories- 444 Protein-33g, Carbs- 22g, Fiber-3g, Fat-25g
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