Pepper Crusted Salmon with Pinto Beans Corn and Tomatoes
Elevate your weeknight dinner with this bold and flavorful Pepper Crusted Salmon with Pinto Beans, Corn, and Tomatoes. This recipe combines tender, oven-roasted salmon fillets with a zesty black pepper crust that delivers just the right amount of heat and crunch. Paired with a vibrant medley of sautéed pinto beans, sweet corn, and juicy cherry tomatoes, seasoned with warming spices like cumin and paprika, every bite bursts with color and flavor. The dish is finished with a refreshing squeeze of lime and a sprinkle of fresh cilantro for a bright, citrusy touch. Perfectly balanced and ready in just 35 minutes, this protein-packed and gluten-free meal is as wholesome as it is delicious. Whether you're meal prepping or serving guests, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces Salmon fillet (skin-on, about 6 oz each)
- 3 tablespoons Coarse black pepper
- 2 teaspoons Salt
- 3 tablespoons Olive oil
- 1 cup Pinto beans (cooked or canned, rinsed and drained)
- 1 cup Corn kernels (fresh, frozen, or canned and drained)
- 1 cup Cherry tomatoes (halved)
- 0.5 cup Red onion (finely diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh cilantro (chopped, optional garnish)
- 1 piece Lime (juiced)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.25 cup Water or vegetable broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the salmon fillets dry with paper towels. Season both sides with salt and coat the flesh side generously with coarse black pepper. Press the pepper lightly into the salmon to create a crust.
Heat 2 tablespoons of olive oil in an oven-proof skillet over medium-high heat. Place the salmon fillets in the skillet, flesh-side down, and sear for 2-3 minutes until a golden crust forms. Flip the fillets carefully, then transfer the skillet to the oven. Bake for 7-10 minutes, depending on the thickness of the salmon, until it reaches your desired doneness.
While the salmon is baking, prepare the pinto bean, corn, and tomato medley. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic, cooking for an additional 30 seconds until fragrant. Add the pinto beans, corn kernels, cherry tomatoes, ground cumin, paprika, and a pinch of salt. Mix well.
Pour in the water or vegetable broth and stir to combine. Allow the mixture to simmer gently for 5-7 minutes, stirring occasionally, until heated through and slightly thickened. Squeeze in the lime juice and adjust seasoning to taste.
To serve, spoon the pinto bean, corn, and tomato medley onto a plate. Place a salmon fillet on top, skin-side down, and garnish with freshly chopped cilantro if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 6201 mg | 270% | |
| Total Carbohydrate | 119.9 g | 44% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 18.7 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 81.5 mcg | 408% | |
| Calcium | 355 mg | 27% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4213 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
