Brown Sugar-Chipotle Salmon! Cooking with the Entire Family!

We had so much fun trying out this new recipe from Simpler Prep Aprons Meal Kit that we purchased from Publix.Show more

Total Time: 40 minutes

Brown Sugar-Chipotle Salmon

Ingredients
Cooking spray (Pantry)
1 medium sweet potato
1 medium zucchini
4 cloves garlic
1/4 bunch fresh cilantro
1 tablespoon light brown sugar
1/2 teaspoon ground chipotle
1 teaspoon kosher salt (Pantry)
2 (5.25 oz) salmon fillets, skin removed (about 10.5 oz)
1 cup mini sweet pepper rings
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon cumin
3/4 teaspoon smoked paprika
1/4 teaspoon pepper (Pantry)
1/2 cup black beans
1/2 cup corn kernels

Steps
1. Preheat oven to 425°F. Coat baking sheet with spray. Peel sweet potato, then cut potato and zucchini into bite-size cubes. Chop garlic and cilantro finely. Combine brown sugar, chipotle seasoning, and 1/2 teaspoon salt, then sprinkle on both sides of salmon and set aside (wash hands).

2. Arrange sweet potatoes, zucchini, and pepper rings in single layer on baking sheet. Sprinkle with oil, garlic, chili powder, cumin, paprika, remaining 1/2 teaspoon salt, and pepper; toss gently to combine.

3. Bake 15–18 minutes, stirring halfway through cook time, until sweet potatoes are tender. Meanwhile, drain and rinse beans and corn. Remove baking sheet from oven; stir black beans and corn into vegetables, then push all to 1 side of sheet. Place salmon on remaining side of sheet (wash hands); bake 10–12 minutes until fish is opaque and separates easily. Serve salmon over succotash, sprinkled with cilantro.

Always check fish for bones and cook to an internal temperature of 145°F.