Seared Salmon Taco Salad

Name: Seared Salmon Taco Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 Tbsp. oil; 4 4 oz. filets salmon; 2 tsp. chili powder; ½ tsp. kosher or sea salt; ¼ tsp. ground black pepper; 6 cups chopped romaine lettuce; 15 oz. can no added salt added black beans, rinsed and drained; 1 pint cherry tomatoes, halved; 1 cup Mexican-style canned or frozen corn; 1 avocado, peeled and diced; Zest and juice of 1 medium lime; 1 Tbsp. white wine vinegar; ½ Tbsp. honey; 2 Tbsp. chopped cilantro; ¼ tsp. kosher or sea salt; ¼ tsp. ground black pepper; ¼ cup olive oil

By Julie Andrews |

I don’t know about you, but on many weeknights, I’m only in the mood and have time for a meal that takes no more than 30 minutes to throw together. And with any luck, it barely takes 20.

But what I always want is a delicious meal. And just because it doesn’t take much time to cook doesn’t mean we have to sacrifice flavor!

That’s where this 20-minute salmon taco salad comes in.

The salmon itself is dusted with chili powder and seared for 4 to 5 minutes on each side (depending on the thickness), until it flakes when pressed with the back of a fork. It should be melt-in-your-mouth tender.

The salad just requires a quick chop of romaine lettuce and cherry tomatoes, a few scoops of black beans and Mexi-corn and diced avocado (or whatever veggies you want on it!).

And the dressing is a quick whisk or shake of lime, vinegar, honey, olive oil, cilantro, salt and pepper.

It really does not get any easier than that! Or more scrumptious.

And just for a little extra inspiration, here’s how to make a basic vinaigrette dressing – this dressing can be amped up with different vinegars, citrus juice, herbs and spices, depending on the flavor profile you’re going for. Give it a try for all of your weeknight salads!