To celebrate Nutrition Month, we have been sharing nutritional recipes from our Menu Development and Training Chef, Henry Brown. Enjoy this delicious and notorious recipe for baked salmon with black beans, corn and roasted potatoes.

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Ingredients

5 portions, 5 oz. salmon, skin off, bone out

Salt and pepper to taste

250 ml canned black beans, drained then rinsed

1/2 cup frozen corn, thawed

1/4 cup green pepper, medium diced

1/4 cup yellow pepper, medium diced

1/4 cup red pepper, medium diced

1/4 cup red onion, medium diced

2 cloves garlic, minced

6 tbsp olive oil

1 1/4 lbs mini potato, cleaned and cut in half

METHOD

Pre-heat oven to 375°F. Toss potato in 3 tbsp oil and seasonings and place on baking sheet. Bake for 25-35 minutes or until potatoes are golden brown and cooked through.

Place seasoned salmon on baking tray and bake for 8-12 minutes or until salmon starts to flake slightly and inside is still opaque pink. This should be done at the end of the cooking cycle for the potatoes.

While salmon is baking, heat 3 tbsp oil in pan then add in red onion, cook until soft. Add in garlic and peppers and cook peppers to still have a slight bite to it. Season with salt and pepper.

Everything should be ready around the same time.

Plate and garnish with lemon wedge.

Enjoy!

Get more delicious recipes from the culinary talent at Parkland

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