Sheet Pan Mexican Spiced Salmon with Roasted Corn and Black Bean Medley

This vibrant sheet pan dinner brings together the bold flavors of Mexican cuisine with the convenience of a single pan. Juicy salmon fillets are seasoned with a smoky spice blend and roasted alongside a colorful medley of bell peppers, corn and black beans until perfectly tender.

Top it all off with a fresh homemade pico de gallo and creamy guacamole for a complete meal that’s as delicious as it is easy to clean up. A squeeze of lime adds the perfect finishing touch.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Drain black beans and corn. Core, deseed and dice bell pepper into ½-inch pieces. Halve, peel and dice red onion. Quarter lime. Dice tomato. Roughly chop cilantro.
2. On one side of a baking sheet, toss beans, corn, bell pepper and half the onion with a drizzle of olive oil, garlic powder, half the Mexican Spice Blend, salt and pepper. Roast on top rack until veggies begin to soften, 9-11 minutes.
3. Meanwhile, in a small bowl, combine juice from half the lime with as much remaining onion as you like. This helps soften the sharp flavor of raw onion.
4. Pat salmon dry with paper towels. Lightly drizzle with olive oil; season with remaining Mexican Spice Blend, salt and pepper.
5. After veggies have roasted 9-11 minutes, lightly drizzle empty side of sheet with olive oil; carefully add salmon. Roast on top rack until veggies are tender and salmon is cooked through, 8-11 minutes more.
6. While fish and veggies roast, add tomato, cilantro, salt and pepper to the bowl with onion. Stir to combine for pico de gallo.
7. Divide black bean and corn mixture between plates; top with salmon. Squeeze lime over top, add a dollop of guacamole and spoon pico de gallo (draining first) over everything. Serve immediately.

Recipe Tips

FAQ

Can I use tilapia instead of salmon?

Yes, tilapia works well in this recipe. Adjust cooking time as needed since tilapia cooks faster.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

Can I make this recipe vegetarian?

Absolutely! Omit the fish and add extra black beans or roasted vegetables for a hearty vegetarian meal.