Pepper Crusted Salmon

  • Servings: 4
  • Rating:


  • 4 (6 oz.) boneless, skinless salmon fillets
  • 1 Tbsp. paprika
  • Salt and pepper to taste
  • 2 Tbsp. olive oil, divided
  • 1 onion, minced
  • 1 can (14.5 oz.) tomatoes with roasted red peppers, liquid reserved
  • 1 cup corn kernels (frozen or fresh)
  • 1 can (16 oz.) pinto beans, undrained
  • 1 can (8 oz.) tomato sauce
  • 2 Tbsp. fresh cilantro, basil, or parsley


Sprinkle top side of salmon with paprika, salt, and a heavy coating of pepper. Press spices into fish, cover and refigerate. Heat 1 Tbsp. oil in a large saucepan over medium heat, and add onion. Cook until onion begins to brown, about 4 minutes. Add tomatoes with peppers and corn; cook 5 minutes. Add beans, liquid from tomato can and tomato sauce.

Season with salt and pepper; simmer for 8 minutes. While sauce is simmering, heat remaining oil in large pan; cool 4 minutes. Carefully turn salmon over and cook other side for 4 minutes. Pour sauce over salmon and sprinkle with fresh herbs to serve.