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Black Bean and Salsa Salmon


Salmon is a big winner, cold or warm, in terms of taste. Even among non-fish eaters, salmon often goes over well.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 6 salmon fillets, about 3 pounds
  • 1 (16-ounce) jar prepared hot salsa
  • ¼ cup canned black beans, drained
  • 1 ripe Hass avocado, peeled, pitted and sliced (optional)


  1. Preheat oven to 350℉. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
  2. Rinse salmon and pat dry. Place in prepared pan.
  3. Mix salsa and black beans in a bowl and pour over salmon.
  4. Bake, uncovered, at 350℉ for 25 minutes.
  5. Garnish with sliced avocado, if desired.

Contributed by: Quick & Kosher, JAMIE GELLER