Disclaimer: This recipe is from Executive Chef Lynn Crawford of Food Network's Restaurant Makeover and was found in a recent brochure for GLAD products. I did not think up this recipe and the following is how it's written in the brochure, barring the text in italics.

Serves 4
Prep time: 10 minutes
Cook time: 20 minutes

INGREDIENTS
4 4-ounce skinless salmon fillets
2 tsp Cajun spice*
1 tbsp olive oil
2 tbsp unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1 large fresh jalapeno chile, seeded (opt.) and finely chopped
1 cup corn niblets
1 cup bell peppers, diced
1 cup green beans, trimmed and blanched
1 cup frozen baby lima beans, thawed
1/2 cup cherry tomatoes, halved
2 tbsp basil, thinly sliced

*CAJUN SPICE
1 tbsp paprika
1 tsp dried oregano
1 tsp dried thyme
1 tbsp ground black pepper
1 tsp kosher salt
1 tsp brown sugar
1/2 tsp cayenne pepper

METHOD
Wear your nicest kitchen apron.
Preheat grill to medium high. Oil the grill rack. Sprinkle the Cajun spice over both sides of each fillet. Place the salmon on the grill and cook for 4-6 minutes. Turn and continue cooking until the fish is cooked through, about 4 more minutes.
In a large skillet over medium heat add butter and onion, saute for 5 minutes until soft. Add the garlic, jalapeno, corn and peppers. Stir together and continue cooking for 2-3 minutes. Add the beans, tomatoes, basil and season with salt and pepper. Divide the corn medley onto 4 plates and top with Cajun spiced grilled salmon.

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I like this dish because it's relatively easy and you can change things around if needed. Also, you get your protein AND lots of veggies in one go!

What if I can't eat seafood?
Use chicken ^-^

What if I have a tomato allergy?
Um, just don't add the tomatoes?

What if I'm a vegan?
...Sorry, I can't help you there.

What if I don't like eating onions/garlic/jalapeno/corn/pepper/beans/tomatoes/vegetables in general?
You miss out and people will label you as the picky eater and will stop inviting you to awesome parties.