Pepper-Crusted Salmon With Pinto Beans, Corn and Tomatoes

Ready in 30 minutes!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4 -6  ounces  boneless skinless salmon fillets
• 1  tablespoon paprika
•  salt and pepper, to taste
• 2  tablespoons olive oil, divided
• 1  onion, minced
• 1 (14 1/2ounce) can tomatoes, with roasted red peppers, liquid reserved
• 1  cup corn kernel (fresh or frozen)
• 1 (16 ounce) can  bush's best pinto beans, undrained
• 1 (8 ounce) can tomato sauce
• 2  tablespoons fresh cilantro or 2  tablespoons basil or 2  tablespoons parsley

Directions

1. Sprinkle top side of salmon with paprika, salt and a heavy coating of pepper.
2. Press spices into fish, cover and refrigerate.
3. Heat 1 tablespoon of oil in large saucepan, over medium heat, and add onion.
4. Cook, until onion begins to brown, about 4 minutes.
5. Add tomatoes, peppers and corn; cook 5 minutes.
6. Add beans, liquid from tomato can and tomato sauce.
7. Season with salt and pepper; simmer for 8 minutes.
8. While sauce is simmering, heat remaining oil in large skillet and place salmon top side down in pan; cook 4 minutes.
9. Carefully turn salmon over and cook other side for 4 minutes.
10. Pour sauce over salmon to serve.