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Main Dish

Southwestern Salmon & Black Beans

  • Ready Time: 30min
    No Reviews
  • Prep Time: 15min
  • Cook Time: 15min
    Special: Gluten Free
  • Serves: 4
    Prep Method: Baked
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Salmon + Salad

  • 1-1/2 lb salmon cut into 4 pieces, skin and bones removed
  • 1 small sized onion, minced
  • 1 small sized red bell pepper, diced 1/4 inch
  • 4 medium cloves garlic pressed
  • 1 TBS + 1/2 cup chicken or vegetable broth
  • 15 oz can black beans, drained
  • 1½ TBS red chili powder
  • About 2 cups shredded romaine lettuce, outer leaves discarded
  • 1 medium avocado, cut into cubes


  • 2 TBS fresh chopped cilantro
  • 1 TBS fresh chopped mint
  • 1 TBS fresh chopped basil
  • 3 TBS fresh lemon juice
  • 3 TBS olive oil
  • Salt and pepper to taste

Prep Time: 15min | Cook Time: 15min

Season salmon with a little salt and pepper. Set aside while you chop and sauté vegetables.

Mince onions and press garlic and let sit for at least 5 minutes to enhance their hidden health benefits.

Heat 1 TBS broth in a 10-12 inch stainless steel skillet. When broth begins to steam add onion, bell pepper and garlic and Healthy Sauté on medium heat for about 5 minutes stirring frequently.

Add 1/2 cup broth, drained beans, and red chili powder. Cook for another 10 minutes. Season with salt and pepper to taste.

While beans are cooking, preheat broiler. Place a stainless steel or cast iron skillet large enough for salmon under the heat to get hot. This takes about 10 minutes.

In a bowl mix together cilantro, mint, basil, lemon juice, olive oil, salt and pepper.

Place salmon in the hot pan and return to broiler about 5 inches from the heat source for best results. Broil salmon for about 7 minutes for medium doneness.

Serve salmon, beans, lettuce and avocado together on a plate. Top salmon and lettuce with cilantro topping.


Recipe by: Chef Mick

Try this amazing flavor blend that combines the sweetness of the salmon, richness of black beans, and the zestiness of the topping. At the same time you will enjoy 123% of the Daily Value (DV) for vitamin D, 108% DV for omega-3 fatty acids and 90% DV for selenium.


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