fresh summer dinner; quick
Preheat oven to 425 degrees F.
Toss potato disks with olive oil then sprinkle on salt and pepper. Roast in the oven on a baking sheet for 30 minutes, flipping after 20 minutes.
While potatoes roast, prepare salsa by placing the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
Place kernels in a medium bowl. Stir in avocados, tomatoes, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.
Preheat grill to medium low. When potatoes are 8 minutes from being finished, brush salmon with olive oil and season with salt and pepper then grill salmon until just cooked, about 3 ? 4 minutes per side.
Remove potatoes and plate. Place salmon on top of the potatoes then add the salsa on top. Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (2574g) | ||
Recipe Makes: 1 | ||
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Calories: 2176 | ||
Calories from Fat: 630 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70g | 93 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 47.4g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 196.4mg | 7 % | |
Potassium 8567.8mg | 225 % | |
Total Carbohydrate 358.3g | 105 % | |
Dietary Fiber 51.1g | 205 % | |
Sugars, other 307.2g | ||
Protein 48g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2176
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