Pepper-Crusted Salmon With Pinto Beans, Corn And Tomatoes Recipe

Name: Pepper-Crusted Salmon With Pinto Beans, Corn And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 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

Servings: persons

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

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.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 -6 ounces boneless skinless salmon fillets, 1 tablespoon paprika, salt and pepper, to taste, 2 tablespoons olive oil, divided, and more.

Yes, Pepper-Crusted Salmon With Pinto Beans, Corn And Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper-Crusted Salmon With Pinto Beans, Corn And Tomatoes

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