- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F. Combine Cajun seasoning and brown sugar in small bowl; reserve half of the mixture and set aside. On baking sheet, toss together sweet potato with remaining sugar mixture and 1 tbsp olive oil; season with salt and pepper. Bake until just tender, about 25 minutes. Add corn kernels to baking sheet; bake for 5 minutes.
Meanwhile, spread reserved sugar mixture over skinless side of salmon fillets; season with salt. In nonstick skillet, heat 1 tbsp oil over medium-high heat; cook fish, skin side down until crispy, about 5 minutes. Turn and cook until desired doneness, about 2 minutes.
In large bowl, combine sweet potatoes, corn kernels, black beans, lima beans, tomatoes and avocados. Drizzle with remaining olive oil and lime juice. Season with salt and pepper. Divide among 4 bowls; top each serving with salmon fillet.
Nutritional facts PER SERVING: about
- Calories 835
- Total fat 37 g
- Saturated fat 6 g
- Cholesterol 105 mg
- Sodium 1100 mg
- Total carbohydrate 70 g
- Fibre 23 g
- Sugars 13 g
- Protein 55 g
