Mexican Salmon Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared salmon over salad greens with black beans, corn, fresh tomatoes, and jalapeños, dressed with honey-jalapeño vinaigrette. A light, flavor-packed meal ready in under 20 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tbsp extra virgin olive oil
- 2 salmon filets
- 2 cups spring mix
- 6 slices jalapeno
- 1/4 cup red onion, diced
- 1/4 cup black beans (drained and rinsed)
- 1/4 cup cherry tomatoes
- 1/4 corn
- 2 tbsp cotija cheese
- Honey Jalapeno Dressing, for serving
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/8 tsp pepper
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 927mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 290mg
- Calcium
- 112mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 927MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.