How To Make Mexican Salmon Salad
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Serves:
Ingredients
- 1 lb salmon fillets
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels
- 1/2 cup black beans, rinsed and drained
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 2 tbsp olive oil
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Season the salmon fillets with chili powder, cumin, paprika, salt, and pepper. Place them on the prepared baking sheet and bake for 12-15 minutes, or until cooked through.
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In a large bowl, combine the mixed salad greens, cherry tomatoes, corn kernels, black beans, red onion, and cilantro.
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In a small bowl, whisk together the lime juice and olive oil. Drizzle this dressing over the salad and toss to combine.
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Once the salmon is cooked, let it cool slightly and then flake it into bite-sized pieces.
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Add the flaked salmon to the salad mixture and gently toss.
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Serve the Mexican salmon salad immediately and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 3g
- Cholesterol : 57mg
- Sodium : 310mg
- Total Carbohydrates : 16g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 24g
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