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Salmon + Black Bean Salsa

Easy Eggs


With wild caught salmon and corn in the peak of their season, this fresh summer recipe combines the best of both worlds! Double this recipe to have leftover lunches prepped for the week. Not sure where to begin with meal prep, or looking to take control of healthy nutritional habits that will last? Samantha LeMond is now a Certified Health Coach offering services that provide customized health plans to meet your personal needs. Contact Samantha at to schedule a free consultation.


  • 1lb Wild Caught Salmon

  • 1.5 Cup Fresh Corn [or 1 Can of Corn]

  • 1 Finely Chopped Bell Pepper

  • 1 Medium Onion

  • 2 TBSP Chili Garlic Sauce

  • 1 Diced Tomato

  • 1 TSP Minced Garlic

  • 1 Cup Rinsed + Drained Black Beans

  • 1/2 Lemon

  • 1 Cup Cilantro [Loosley Packed]

  • Chili Powder


  1. Preheat oven to 350*. Line Baking sheet with aluminum foil and place salmon on foil. Lightly salt and evenly distribute chili garlic sauce over salmon filet. Bake for 12-15 minutes or until salmon is opaque.

  2. While salmon is baking, combine corn, pepper, 1/2 diced onion [save other half] into a sauté pan and cook on medium heath for about 5 minutes, stirring occasionally. Season lightly with chili powder and salt.

  3. In a small bowl, combine tomato, garlic, beans, squeezed lemon, other 1/2 of onion and cilantro to make salsa.

  4. Heap salsa over salmon and serve with corn sauté.

  5. Garnish with additional cilantro.



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