Ingredients
1 (15 oz) salmon fillet
4 cups mixed greens
1 cup canned black beans, drained
1 cup frozen corn, thawed
1 cup cherry tomatoes, halved
1/2 avocado, sliced
1/4 cup cilantro, chopped
2 tbsp Greek yogurt
1 tbsp lime juice
1 tsp olive oil
8 small corn tortillas
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions
Preheat oven to 400°F (200°C)
Toss salmon with 1 tsp olive oil, cumin, chili powder, garlic powder, salt, and pepper
Bake on parchment-lined sheet for 12-15 minutes until flaky
Whisk Greek yogurt, lime juice, and salt to make dressing
Arrange greens in bowls, top with salmon, black beans, corn, tomatoes, avocado
Add torn corn tortillas
Drizzle with dressing and sprinkle with cilantro
Notes
Use fresh salmon if available
Add jalapeños for heat
Store leftovers in airtight containers
Grill tortillas for extra flavor
Use collard greens or romaine for heartier base
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Baking/Salad
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 65mg