- 4
Ingredients
- 4 - 4 oz wild-caught salmon fillets, rinsed in cold water and patted dry
- 1 cup fresh or frozen corn, thawed
- 1/2 cup red bell pepper
- 1 medium onion, diced, divided
- 1 tsp chile powder, plus additional for garnish
- 1 tbsp extra-virgin olive oil
- 1 large tomato
- 1 glove garlic, minced
- 1 cup cooked or canned black beans, rinsed and drained
- Juice of 1/2 lemon
- 1 cup loosely packed cilantro, chopped, divided
Preparation
Step 1
ONE: Preheat oven to 350 F. Arrange salmon on a baking sheet lined with aluminum foil and bake for 12 minutes, using a fork to test doneness. If center flakes easily and is opaque, salmon is done. If not, bake for another 2 to 3 minutes.
TWO: In a bowl, combine corn, pepper, half of onion and chile powder. Heat oil over medium heat and saute corn mixture for 5 minutes, stirring occasionally.
THREE: In another bowl, combine tomato, garlic, beans lemon juice, half of cilantro and remaining onion. Toss gently.
FOUR: Just before serving toss remaining half of cilantro with corn saute. Top each salmon fillet with 1/2 cup bean salsa. Then dust corn saute with additional chile powder and serve alongside salmon and salsa.
Serving size - 4oz fillet
Calories: 302 Total Fat: 11.5g Sat. Fat: 2g Fiber 7g Protein: 28g