Name: Grilled Salmon with Roasted Vegetables and Black Bean Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Salmon Fillet; 1/2 cup Cooked Black Beans; 1 cup Cooked Brown Rice; 1 cup Sliced Zucchini; 1/2 cup Sliced Red Bell Pepper; 1.5 tablespoons Extra Virgin Olive Oil; 1/4 medium Avocado; 1 tablespoon Fresh Lime Juice

Nutrition

Per serving

875 calories

Protein: 50g; 22% of calories
Carbs: 80g; 36% of calories
Fat: 42g; 42% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the sliced zucchini and red bell peppers with half of the olive oil, salt, and pepper on the baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and slightly charred.
While vegetables roast, season the salmon fillet with salt, pepper, and a pinch of cumin.
Heat a grill pan or outdoor grill over medium-high heat and brush with a small amount of oil.
Grill the salmon for 4-5 minutes per side until it flakes easily with a fork.
Warm the cooked brown rice and black beans in a small saucepan or microwave.
Assemble the bowl by layering the rice and beans, then topping with roasted vegetables and the grilled salmon.
Finish the dish with fresh avocado slices and a squeeze of lime juice for a bright, citrusy pop.

Nutrition

Ingredients

Instructions

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