FIESTA QUINOA SALMON BAKE

Weeknight dinner is made easy with this clean eating Fiesta Quinoa Salmon Bake! It’s loaded with quinoa, tomatoes, corn, black beans, green onion and spicy salmon, so it’s flavourful but also a great source of fibre, protein and healthy fats!

For more healthy dinner ideas, check out our other easy salmon recipes. 

Ingredients:

• 1 medium-sized salmon fillet, skin on
• 1 tbsp extra virgin olive oil, divided
• 1 tbsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper
• 3 cups quinoa, cooked
• 1 cup corn
• 1 – 796 ml can of diced tomatoes, no-salt added, well-drained
• 1 – 540 ml can of black beans, no-salt added, drained and rinsed
• 1/4 cup chopped green onion, divided
• 1/2 cup cheese, grated or crumbled
• Optional: guacamole and salsa for serving

Instructions:

• Pre-heat oven to 400 degrees.
• Use 1/2 tbsp of oil to coat a cast iron skillet and spread the other half of the oil on top of the salmon fillet. Turn the skillet on low to pre-heat. Meanwhile, combine the chili powder, paprika, cumin, garlic powder, salt, onion powder and cayenne pepper. Use half of the spice mixture to coat the top of the salmon fillet. Reserve the other half.
• Place the fillet face down (skin side up) in the pre-heated skillet and cover. Cook on low for 15 minutes, or until the salmon is opaque. The time will vary slightly depending on how thick the fillet is. Once cooked, let sit for a few minutes, then remove from skillet and use a fork to flake apart into large pieces.
• In a large bowl, combine the other half of the spice mixture with the quinoa, corn, tomatoes, black beans and half of the green onion. Add the combined mixture to the skillet. (You may need to grease the skillet again before adding the quinoa mixture).
• Bake in the pre-heated over for 10 minutes, or until the quinoa mixture is heated through. Remove from oven and place the pieces of salmon on top and add the cheese. Return to the oven and bake for another 10 minutes or until the cheese is melted. Do not over bake as the salmon will dry out.
• Remove from oven. Sprinkle on remaining green onion and serve with some guacamole and/or salsa.
• Store any leftovers in an airtight container in the fridge and enjoy within 2-3 days.
• Jump To full instructions and recipe notes >> Read more...

Recipe adapted from crumbtopbaking

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