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Black Bean Salmon Bowl With Avocado-Herb Sauce and Orange Salsa

Dairy-Free

Gluten-Free

Pescatarian

High in omega-3s, protein and fiber, this meal is dressed with a piquant avocado-herb sauce made with raw cashews, avocado, fresh cilantro and basil, and lime juice.

By Robin Asbell | Experience Life

Makes4 servings
Prep Time15 minutes
Cook Time45 minutes

Ingredients
Directions

Ingredients

Avocado-Herb Sauce

1 cup raw cashews
1 cup cilantro, leaves and stems
½ cup loosely packed basil leaves
½ avocado
2 tbs. lime juice (about 1 lime)
1 tsp. sea salt

Orange Salsa

½ cup chopped grape tomatoes
1 orange, peeled, seeded, and chopped
¼ red onion, minced
½ tsp. sea salt

Salmon and Beans

1 2-2½ lb. skin-on salmon filet
2 tbs. extra-virgin olive oil, divided
1 tsp. sea salt, divided
1 small onion, minced
2 cloves garlic, minced
½ tsp. cumin
½ tsp. dried oregano
1 15-oz. can black beans with liquid

Directions

STEP 1

Cover the cashews in water and soak for at least 30 minutes. Heat oven to 400 degrees F and line a sheet pan with parchment paper.

STEP 2

While the cashews are soaking, make the salsa. Stir together the tomatoes, orange, red onion, and salt in a small bowl.

STEP 3

Place the salmon skin-side down on the prepared sheet pan. Drizzle with 1 tablespoon of the olive oil and season with ½ teaspoon of the salt. Bake the salmon until the flesh is opaque and flakes easily with a fork, about 20 to 25 minutes.

STEP 4

While the salmon is baking, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, about five to seven minutes. Add the garlic and stir until fragrant, about 30 seconds.

STEP 5

Add the cumin, oregano, and black beans with their liquid, and stir to combine. Add the remaining ½ teaspoon of the salt and lower the heat to a simmer while you finish the sauce.

STEP 6

In a blender or food processor, blend the cashews and their soaking liquid, cilantro, basil, avocado, and lime juice until smooth. Season with salt.

STEP 7

Remove the black beans from the heat, then add a scoop of black beans and a piece of salmon to each plate. Top with sauce and salsa to serve.

Nutritional information

Photography: Terry Brennan; Food Stylist: Betsy Nelson

By Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.

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