Watching what you eat does not have to be boring. This Roasted Salmon dish with the Black and Cannelini Beans was just perfect. Exactly what I needed to start my week.
This roasted salmon was full of flavors. I had just gone to the supermarket, and so it was really fresh. When cooking seafood, I personally like to go to the market that same day and see what they have.
The seasoning I used is a combination of two different spices from Penzey's Spices and it turned out fantastic. Good seasoning makes all the difference. The salmon turned out juicy and crispy on top.
Since I was only grilling the corn and the vegetables, I decided to use my stove top grill pan. I just added a little bit of the olive oil to the corn and the veggies and grilled them real quick.
I LOVE the way the salad turned out. The vibrant colors of the tomatoes and red peppers with the combination of the beans, made this salad so appetizing. This is a healthy dish, that you can just eat on it's own. The olive oil and the lime gave the salad a nice tangy taste. You can use any beans you want. Is always fun to be creative in the kitchen. Love what you cook and make changes..make it fun.
4 salmon fillets, skin removed
Preheat oven to 375 Degrees F
I like to season the salmon with salt, and Northwoods and Bangkok spices from Penzeys Spices. These two spices have a combination of paprika, black pepper, thyme, rosemary, garlic, chipotle, ancho chilli, red pepper, lemon grass, cayenne, basil and cilantro. A little bit goes a long way. But you can use your favorite seasoning. Season well, then roast on a baking pan lined with non stick aluminum foil for about 15 minutes, until the salmon is cooked through, nice and crusty.
Black and Cannellini Beans Salad Ingredients
1-15 oz can of black beans rinsed
1-15 oz can of Cannellini beans rinsed
2 corn on the cob
1 cup cherry tomatoes cut in half
1 red pepper sliced
1 med size onion cut into 1/4 inch slices
small cucumber cut into 1/4 inch slices
1/3 cup chopped cilantro
2 tbps of olive oil
juice of 1 limesalt to taste
In a bowl mix together the black beans, cannellini beans, tomatoes, cucumber, and chopped cilantro. Set aside. Brush the corn, onions and red peppers with one tbsp of olive oil. Cook the corn on the grill for about 12 minutes, until lightly charred. Turning a couple of times on all sides. Grill the onions and red peppers for 6 minutes, until lightly charred. Turning after 3 minutes. Let cool for a few minutes. Cut kernels from cob and coarsely chop the onions and peppers. Add to the beans mixture. Finish with one tbsp of olive oil, lime juice and salt. Combine well. Enjoy!!