• 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°.***