Salmon with Bean-Corn Medley
plus Roasted Sweet Potato & Lime Crema
- Milk
- Fish
Salmon bakes to perfection atop a spiced black bean–corn medley, with sweet potato stirred in for hearty depth. A tangy lime crema drizzled on top, made with sour cream and lime powder, adds creamy brightness. Finished with fresh scallion greens, this balanced dish is vibrant, comforting, and full of flavor—and all cooked in handy disposable trays for minimal cleanup!
Ingredients
1 unit
Sweet Potatoes
1 unit
Corn
1 unit
Lime Powder
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fajita Spice Blend
10 ounce
Salmon
(Contains: Fish)
1 teaspoon
Garlic Powder
1 unit
Black Beans
2 unit
Scallions
2 unit
Oven-Ready Tray
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim, peel, and dice sweet potato into 1⁄4-inch pieces. Trim and thinly slice scallions, separating whites from greens. Drain corn.
• In one oven-ready tray, toss sweet potato and scallion whites with a drizzle of olive oil, salt, and pepper. (For 4 servings, divide ingredients evenly between two trays, using a drizzle of olive oil for each tray.) Bake on top rack (be sure your oven has preheated!) until sweet potato is tender, 18-22 minutes. (For 4, bake two trays side by side on top rack.) • Meanwhile, in a small bowl, combine lime powder, sour cream, salt, and pepper. Set aside until ready to serve.
• In remaining oven-ready tray, combine corn, beans and their liquid, and Fajita Spice Blend. Season generously with salt and pepper. (For 4 servings, divide ingredients evenly between two remaining trays.) • Pat salmon dry with paper towels. Place salmon, skin sides down, over bean mixture; drizzle with olive oil and season all over with garlic powder, salt, and pepper. Roast on top rack (side by side with sweet potato) until bean mixture is warmed through and salmon is cooked through, 10-12 minutes. (For 4, roast two trays with salmon side by side on middle rack for 14-16 minutes.)
• Carefully transfer salmon to a plate. Add sweet potato to tray with black bean mixture; stir to combine. Taste and season with salt and pepper. • Divide black bean and corn medley between shallow bowls. Place salmon on top, then spread with lime crema. Garnish with scallion greens and serve. TIP: Drizzle with your favorite hot sauce for an extra dash of heat!
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland; others loved the taste. Consider adding extra fajita seasoning for more kick 🌶️.
- Ease of prep: Many found cooking times inaccurate. Salmon often needed longer to cook through, especially on the bean mixture.
- Suggestions: Drain beans and corn for less liquid. Cook salmon separately for even doneness and crispy skin.
- Portions: Several noted too much bean-corn medley compared to salmon and sweet potato. Consider adjusting ratios.
- Lime crema: Some found the lime powder too intense. Try using fresh lime juice for a more balanced flavor.
Reviews from our home cooks
I really liked the corn bean medley a lot. I will be saving the recipe for this to make in the future. The salmon was very good, and the whole dish was so easy to prepare since I was able to cook everything in the oven in the same pan. I could eat the corn bean medley by itself! So good!
Love it. Really enjoyed the lime sauce with the corn and beans. Salmon was perfect the way it is with the recipe. Recommend to others highly.
Surprisingly delicious, as I've never had this mix of baked veggies. It was all delicious & so easy. This is a quick meal I will make in larger quantities for my daughters' families when visiting.
This dish is amazing! Tasty, easy to make, & healthy.
Very tasty! Even had leftover veggies to put in tortillas the next day!
First of all the corn and black bean ratio overpowered the amount of sweet potato, not to mention the taste of black bean overpowers everything else. The second thing I did not like about this recipe was that the instructions say to cook the salmon skin side down on top of the beans and corn, however the salmon was not even descaled! I would prefer not to have scales mixed in with the beans and corn. Last thing although a bit minor, is that the lime-sour cream sauce (while I loved the flavor) I prefer using real lime because the powder was too sour and the instructions were not clear as to where to top it? Do I top it on the salmon or the bean, corn, and potatoes mixture?
Loved this, and the prep and bake style. Only negative is that it didn't seem like the fish was completely descaled, and it took longer to cook the fish and potatoes than directed
This was incredible but needed a larger sweet potato as the ratio of bean and corn vs sweet potato felt way off.
I would probably drain the beans next time. I also like my salmon skin crispy.
Should have used real lime instead of lime powder. Black beans should have been drained, use stock instead
