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Zesty Lime Salmon with Crunchy Summer Greens and Peach Salsa

Savor this scrumptious lime-crusted salmon on a bed of crunchy, fiber-packed summer greens combined with black beans, drizzled with a smoky chipotle dressing, and lovingly layered with a peach-cucumber salsa. Delight your taste buds in just 10 ingredients and 35 minutes!
4
40 min
TOTAL TIME
906
CALORIES
$4.44
PER SERVING
Zesty Lime Salmon with Crunchy Summer Greens and Peach Salsa
Ingredients
SALAD
4 SERVINGS
Canned Black Beans
1 can canned black beans
drained and rinsed
Romaine Lettuce
6 cups romaine lettuce
Red Cabbage
1 1/2 cups red cabbage
thinly sliced
SALMON COATING
Brown Rice Flour
1/4 cup brown rice flour
Lime Zest
4 tbsp lime zest
Cornstarch
2 tbsp cornstarch
Sea Salt
3/4 tsp sea salt
Garlic Powder
1/2 tsp garlic powder
SALMON
Salmon
4 salmon
skin and bones removed
Avocado Oil
2 tbsp avocado oil
Lime Juice
3 tbsp lime juice
Chipotle Dressing
1 batch chipotle dressing
Peach Cucumber Salsa
1 batch peach cucumber salsa
Directions
START WITH
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
Prepare the 5-Minute Smoky Chipotle Dressing and Easy Peach Cucumber Salsa if using homemade versions (both recommended). Set aside.
SALAD
2
In a large serving bowl, combine the romaine lettuce, red cabbage, and drained and rinsed black beans. Toss to combine.
SALMON COATING
3
In a medium-sized shallow bowl or dish, combine the brown rice flour, cornstarch, lime zest, sea salt, and garlic powder. Whisk to fully combine, ensuring there are no clumps of lime zest.
SALMON
4
Add the lime juice to a separate shallow bowl. Set nearby along with a large plate for the cooked salmon.
5
Heat avocado oil in a large cast iron skillet over medium heat.
6
Once the oil is hot and shimmering, coat each salmon filet with lime juice, then dip it into the flour/zest mixture, pressing gently to coat evenly. Gently shake off any excess flour and place the filet into the hot skillet.
7
Cook the salmon for 2-4 minutes on each side, or until the internal temperature reaches 145 F (63 C). When each filet is cooked, set it aside on a plate to cool slightly.
FINISH WITH
8
To serve, divide the greens and black beans among four bowls, then top each with chipotle dressing and peach salsa. Add a salmon filet to each bowl, and enjoy!
9
This dish is best when enjoyed fresh. Store leftovers separately in the fridge for up to 1-2 days. Not freezer friendly.
Health Info
Macros
92g
CARBS
33g
FAT
61g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
FISH