Mexican

Salmon, bean and rice bowls is for Dinner.

Salmon, bean and rice bowls takes 10 minutes to prepare.

Salmon, bean and rice bowls takes 15 minutes to cook.

Salmon, bean and rice bowls makes 4 servings.

The ingredients for Salmon, bean and rice bowls are:

2 large salmon fillets
1 cup brown rice- previously cooked
1 cup black beans- previously cooked
4 tbs green mild salsa - I prefer Herdez brand
4 tbs chopped onions
1 tomatillo thinly sliced
4 tbs monterey jack cheese - shredded
lemon pepper
cooking spray

Here is how you make Salmon, bean and rice bowls:

make the beans and rice ahead of time and often make this dish as a way to use the those leftovers. prep times DOES NOT include the beans and rice.cut salmon fillets in half to make 4 servingssprinkle with a little lemon pepper and salt if desiredcut 4 rectangles of foil to make packets, 1 for each piece of fishspray a little cooking spray on the foil then place one piece of fish on each rectangle. top each with 1 tbs salsa and 1 tbs onion. lay tomatillo slices on top then fold the foil into a tight packet.bake at 350 for 12-15 minutes depending on thickness of fish. Mix beans and rice and serve in 4 bowlstop with cheese and a piece of fish pour the liquid, onions and tomatillos from the foil packet over the rice bowlNumber of Servings: 4Recipe submitted by SparkPeople user THEFRZA.

The nutritional information for Salmon, bean and rice bowls is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 453.3

• Total Fat: 17.6 g
• Cholesterol: 122.0 mg
• Sodium: 252.6 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 5.0 g
• Protein: 48.1 g

Salmon, bean and rice bowls is Mexican cuisine.