Salmon with Southwest Beans and Corn

Servings: 4 | Serving size: 4 ounces salmon with 1 1/2 cups corn and rice

Cooking Time: 60 Minutes

This recipe can be multiplied and makes great leftovers.

Ingredients

• 2 tsp olive oil
• 1 small white onion (diced)
• 1 small red bell pepper (diced)
• 2 Tbsp dried pumpkin seeds (pepitas)
• 1 15-ounce can no salt added pinto beans (drained and rinsed)
• 1 tsp dried oregano leaves
• 1 1/2 tsp chili powder (divided)
• 1/2 tsp ground cumin
• 1/8 tsp red pepper flakes
• 1/2 tsp salt
• 2 cups no salt added vegetable stock
• 4 4-ounce salmon filets
• 2 tsp paprika
• 1/8 tsp cayenne pepper

Place the olive oil in a large skillet over medium high heat.

When the oil is hot add the onion and cook, stirring frequently, for about 4 minutes until the onions are slightly translucent.

Add the red pepper and pumpkin seeds.  Cook for another 3 minutes.  Stir frequently.

Add the oregano, 1 teaspoon of chili powder, cumin, red pepper flakes, salt, pinto beans, and vegetable stock.

Reduce the heat until the beans are simmering.

Let the beans cook for about 20 minutes and add the corn.

Stir and simmer until almost all of the water is evaporated. Remove from heat.

Preheat the oven to broil.

Mix 1/2 teaspoon of chili powder with the paprika and cayenne until well blended and then sprinkle it over the salmon.

Place the salmon on a baking sheet and place the salmon under the broiler.

Broil for 7 minutes for rare, 10 minutes for medium rare and 13 minutes for cooked through.

Serve the salmon on top of the bean and corn mixture.