With Corn & Black Bean Quinoa
Taco seasoning to the rescue… again! This chili-spiced roasted salmon with crispy skin is sure to please for your next fiesta or just a fun weeknight in. Serve it over Corn & Black Bean Quinoa for the perfect south-of-the-border bowl!
There’s just something about Mexican-inspired dishes that makes any ordinary night a little more fun. Is it the spice? The heat? The freshness of flavors? Maybe you can’t pin it on one particular thing… it’s just the feeling that making and eating Mexican food gives you that puts a smile on everyone’s face.
Salmon is a breeze to cook (we love it for that!) but it’s also a perfect base for some bold flavors. We love making our Asian Glazed Sheet Pan Salmon nearly every week but I thought we would mix it up a bit with some latin-inspired flavors. The chili and cumin rub on the salmon spiced it up similar to a blackened salmon and boy was it flavorful!
We served our Taco Seasoned Salmon with Corn & Black Bean Quinoa – both recipes below! The milder flavors of the quinoa (which is naturally gluten free!) pairs well with the bolder salmon. I hope you love both recipes!
Here’s how you’ll make my Taco Seasoned Salmon:
- Pat the salmon filets dry.
- Brush the salmon with melted (cooled) butter.
- Sprinkle the taco seasoning onto the salmon filets.
- Heat remaining butter in an oven-proof sauté pan.
- Add salmon skin-side down to pan for 2-3 minutes.
- Place entire pan into oven for 12-15 minutes, depending on preferred doneness!
Then you’ll serve the salmon over top of the Mexican Quinoa for the perfect south-of-the-border bowl! The dressing for the Mexican Quinoa is a little citrusy which really brightens and enhances the salmon.
Here’s how you’ll make my Corn & Black Bean Quinoa:
- Rinse quinoa well under water in a mesh sieve.
- Heat oil into saucepan before adding in drained quinoa.
- Add chicken broth, brining to a boil.
- Lower to simmer and cook for 20 minutes or until liquid is absorbed.
- Add rinsed corn, black beans, sliced shallots, halved cherry tomatoes and diced avocado to bowl.
- Add in cooled quinoa and dressing before mixing gently.
- Divide and serve!
I hope you love this easy weeknight dish! If you make it, please share with me on Instagram or share a comment below for other readers. Cheers!
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Taco Seasoned Salmon
- 2 6-oz. salmon filets
- 2 tbsp. butter melted and cooled
- 1 tbsp. avocado oil
- 1 packet taco seasoning look for GF variety if possible
- Preheat your oven to 425º.
- Pat salmon filets dry with paper towel, the brush on melted butter to each.
- Sprinkle on taco seasoning liberally between the two filets.
- In an oven-proof skillet, warm the avocado oil over medium high heat. Once hot, add in salmon to the pan, skin-side down.
- Crisp skin for 2-3 minutes before placing pan into the oven. Cook for 12-15 minutes, depending on your preference of doneness!
Corn & Black Bean Quinoa
- 1 cup quinoa
- 1 tbsp. avocado oil
- 2 cups low sodium chicken broth
- 1 15-oz. can black beans rinsed well
- 1 cup yellow or white corn rinsed well
- 1 shallot sliced thinly
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1 lime juice only
- 1 tbsp. apple cider vinegar
- 1 clove garlic minced
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 cup avocado or olive oil
- Start by rinsing the quinoa well under cold water. Let drain.
- In a saucepan, heat avocado oil over medium heat, then add drained quinoa. Let toast for 1-2 minutes, stirring, before adding in chicken broth.
- Bring the quinoa and broth to a boil, then turn heat to simmer and cover pan. Let cook for 20 minutes or until liquid is absorbed and quinoa can be fluffed with fork. Remove from heat.
- While quinoa cooks, prep your veggies & beans. Add to mixing bowl.
- Make your vinaigrette by combining all ingredients into a small bowl leaving the oil out. Then whisk in the oil to combine. You may want to add more oil depending on your preference for tartness!
- Once quinoa has cooked and cooled, add to your veggies. Drizzle in vinaigrette and toss gently to combine!
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