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Southwest Salmon Salad.

A vibrant southwest-style salad topped with roasted spiced salmon, black beans, mango, avocado, cotija, and a tangy chili-lime dressing.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 lb salmon fillet
  • 2 tbsp grapeseed or olive oil
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 lime, zest freshly grated (you can use the juice for the dressing)
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 6 to 8 cups green leaf or butter lettuce or your preferred lettuce
  • salt and pepper for seasoning
  • 14 oz black beans canned, drained and rinsed
  • 1 red bell pepper chopped
  • 1 avocado chopped
  • 1 mango chopped
  • 1 cup grape tomatoes halved
  • 1/2 cup sweet corn
  • 1/3 cup cotija cheese crumbled
  • 1/4 cup green onions sliced
  • 1/4 cup cilantro chopped
  • crushed tortilla chips for topping
  • 2 tbsp freshly squeezed lime juice
  • 1 1/2 tbsp honey
  • 2 garlic cloves minced or pressed
  • 1/4 tsp chili powder
  • 1 tbsp fresh cilantro chopped (for dressing)
  • salt and pepper to taste (for dressing)
  • 1/3 cup extra virgin olive oil for dressing

Instructions

  • Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
  • Pat the 2 lb salmon fillet dry and place it skin-side down on the prepared sheet. Brush the top with 2 tablespoons grapeseed or olive oil.
  • In a small bowl, combine 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp pepper, and the zest of 1 lime. Sprinkle and gently press the spice mixture over the salmon to coat evenly.
  • Roast the salmon for 12–15 minutes, until it is just opaque and flakes easily with a fork. Remove from oven and let rest briefly.
  • While the salmon cooks, prepare the salad: place 6 to 8 cups torn lettuce in a large bowl and season with a pinch of salt and pepper; toss to coat.
  • Add 14 oz drained black beans, chopped red bell pepper, chopped avocado, chopped mango, 1 cup halved grape tomatoes, 1/2 cup sweet corn, 1/3 cup crumbled cotija, 1/4 cup sliced green onions, and 1/4 cup chopped cilantro to the lettuce; toss gently.
  • Make the chili-lime dressing by whisking together 2 tablespoons lime juice, 1 1/2 tablespoons honey, 2 minced garlic cloves, 1/4 teaspoon chili powder, 1 tablespoon chopped cilantro, and a pinch of salt and pepper. While whisking, stream in 1/3 cup extra virgin olive oil until emulsified.
  • Flake or slice the roasted salmon into large pieces and add to the top of the salad.
  • Toss the salad lightly with the dressing to coat, then sprinkle crushed tortilla chips over each serving before serving.

Equipment

  • Baking Sheet
  • foil or parchment
  • Mixing Bowl
  • Whisk
  • Large Salad Bowl
  • Knife
  • Cutting Board

Notes

  • You can use grapeseed or olive oil for roasting.
  • Use juice from the zested lime in the dressing if desired.
  • Dressing will keep in the fridge for a few days.
  • Toss the lettuce with salt and pepper first for better flavor.