Mexican Salmon Bowl

15 Add to my Favorites Remove from my Favorites
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest

Mexican Salmon Bowl

  • Prep Time
    5mins
  • Cooking Time
    20mins
  • Serves
    1

Ingredients

  • 1 salmon fillet
  • 3 tbsp sweetcorn
  • 3 tbsp kidney beans
  • ½ tsp paprika
  • ½ tsp cumin
  • 1 tbsp tomato puree
  • 1 tsp of olive oil
  • 6 cherry tomatoes
  • ½ red onion
  • Squeeze of lime juice
  • Pinch of coriander
  • ½ avocado
  • 25g grated cheese
  • Handful of iceberg lettuce

Instructions

  1. Preheat oven at 180 degrees
  2. Place salmon into an oven dish, season with a little lime juice and sprinkle over a small bit of paprika powder
  3. Cover with foil and place into the oven for around 15-20 minutes (check it’s cooked in the thickest part of the fillet)
  4. Halfway through cooking, remove foil from the salmon
  5. In a pan add the olive oil, sweetcorn, kidney beans, paprika, cumin and tomato puree
  6. Mix around, ensure the sweetcorn and kidney beans are well coated
  7. Allow to cook on a low heat for around 10 minutes, stirring often so it doesn’t stick
  8. Prepare the tomato salsa by slicing cherry tomatoes in half and slicing red onion into thin pieces, add to a bowl
  9. Squeeze in a little lime juice and a pinch of dried coriander
  10. Mix around and pop the salsa into fridge until salmon is ready
  11. Grab a plate or large bowl, add grated cheese, iceberg lettuce, tomato salsa, avocado, kidney bean mixture and salmon when ready
  12. Top with some fresh coriander if you have some, if not, serve and enjoy

 

  • Prep Time
    5mins
  • Cooking Time
    20mins
  • Serves
    5

Ingredients

  • 1 salmon fillet
  • 3 tbsp sweetcorn
  • 3 tbsp kidney beans
  • ½ tsp paprika
  • ½ tsp cumin
  • 1 tbsp tomato puree
  • 1 tsp of olive oil
  • 6 cherry tomatoes
  • ½ red onion
  • Squeeze of lime juice
  • Pinch of coriander
  • ½ avocado
  • 25g grated cheese
  • Handful of iceberg lettuce

Instructions

  1. Preheat oven at 180 degrees
  2. Place salmon into an oven dish, season with a little lime juice and sprinkle over a small bit of paprika powder
  3. Cover with foil and place into the oven for around 15-20 minutes (check it’s cooked in the thickest part of the fillet)
  4. Halfway through cooking, remove foil from the salmon
  5. In a pan add the olive oil, sweetcorn, kidney beans, paprika, cumin and tomato puree
  6. Mix around, ensure the sweetcorn and kidney beans are well coated
  7. Allow to cook on a low heat for around 10 minutes, stirring often so it doesn’t stick
  8. Prepare the tomato salsa by slicing cherry tomatoes in half and slicing red onion into thin pieces, add to a bowl
  9. Squeeze in a little lime juice and a pinch of dried coriander
  10. Mix around and pop the salsa into fridge until salmon is ready
  11. Grab a plate or large bowl, add grated cheese, iceberg lettuce, tomato salsa, avocado, kidney bean mixture and salmon when ready
  12. Top with some fresh coriander if you have some, if not, serve and enjoy

 

📣 The WLA Summer ebook is LIVE and for a few days you can grab it at the special launch discounted price – £14.99 (regular price – £19.99)

Fat loss and family friendly recipes that nourish everyone…

Over 70 new breakfast, lunch, dinner, snack, dips, mocktails, desserts, salad dressings, healthy sides recipes…


Over 80 pages of recipes, tips, guides and advice for handling all things summer…

⛱Guides For Eating Well This Summer
⛱How To Choose Good Quality Meats

⛱Tips For Eating Healthily At BBQ’s

For more info, click the button below.

dessert-sweet-cookie-bakery_1

This website uses cookies to ensure you get the best experience on our website. For more information, see our Privacy Policy.