Pepper-Crusted Salmon With Pinto Beans, Corn and Tomatoes

Recipe by BeccaB3c
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 1/2 ounce) 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
    2 tablespoons basil or 2 tablespoons parsley
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DIRECTIONS

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