The vibrant combo of cheese, cilantro, chili, and lime—inspired by Mexican street corn—makes this salmon sheet-pan dinner burst with flavor.
The pineapple in this recipe makes a sweet sauce that balances the heat of the Jamaican jerk seasoning.
Both have a woodsy flavor that complements the dish beautifully.
Roasting salmon on top of Brussels sprouts and garlic, flavored with wine and fresh oregano, is simple enough for a weeknight meal yet sophisticated enough to serve to company.
The three-ingredient dipping sauce adds just a hint of sweet and spice.
The lemony pistachio crust would also be lovely on other types of fish or on chicken breasts.
The carrots get a head start in the oven to ensure they are cooked through, while a drizzle of teriyaki sauce at the end ties everything together.