This recipe for Lime and Honey Glazed Salmon is served over a warm black bean and corn salad.
Lime and Honey Glazed Salmon
The lovely thing about this recipe is that it’s a complete dinner. You won’t need to make any side dishes to complete the meal because it’s all plenty of food for you to enjoy, and it’s hugely satisfying.
🛒Ingredients needed:
- lime
- honey
- chili powder
- salt & pepper
- salmon
- olive oil
- red onion and cloves
- red pepper flakes
- cumin
- red bell pepper
- fresh corn
- canned black beans
- cilantro
- spinach
✏️How to make Lime and Honey Glazed Salmon:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
PREPARE THE SALMON:
-
In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add salmon fillets to lime-honey mixture and toss to coat thoroughly. Preheat a medium nonstick skillet over medium-high heat with the olive oil. Add seasoned salmon to the hot skillet and cook until just cooked through, about 5 to 7 minutes on each side. While the salmon is cooking, you can begin to prepare the salad.
PREPARE THE WARM SALAD:
-
Preheat a large skillet over medium heat with 1 tablespoon olive oil. Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes. Add bell peppers and corn kernels and cook for 1 minute. Add the chicken broth and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of a lime, the cilantro and the spinach. Toss to wilt the spinach and then taste and adjust seasoning. Serve the lime-and-honey glazed salmon on top of the warm black bean and corn salad.
➡️Recipe Tips:
- If you don’t have access to fresh corn, use a 10-ounce box of frozen corn.
- If you are preparing this recipe as Gluten-Free, just be sure to use brands of chicken broth and black beans that are known to be GF.
- Be extra vigilant when cooking the salmon. Overcooked salmon is dry salmon!
✔️What to serve with Lime and Honey Glazed Salmon:
- Since this recipe is really a meal in itself not much else is needed, but a rustic loaf of crusty french bread would be lovely.
- Fore wine, I’d serve this with a Chilled Pinot Noir or Chardonnay.
- Since this is such a healthy dinner, splurge on a dessert like Fresh Strawberry Ice Cream.
❤️Why I love this recipe:
- I always love a recipe that makes the whole meal!
- Leftovers are delicious for lunch the next day.
- Salmon is probably my favorite fish, so I make it a lot. This recipe is definitely high in my “salmon dinner” rotation.
Salmon recipes you might like to try:
- Baked Salmon with Creamy Coconut Ginger Sauce
- Salsa Roasted Salmon
- Pistachio Baked Salmon
- Mediterranean Salmon in Parchment Paper
- Broiled Honey Lime Glazed Salmon Fillets
- Asian Salmon Steaks
- Soy Glazed Salmon
- Barbecued Salmon
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad
This is an all-in-one kind of meal with warm black bean and corn salad and a lovely piece of salmon on top.
Ingredients
SALMON:
- 1 medium lime, juiced
- 3 tablespoons honey
- 1 teaspoon chili powder
- salt and pepper, to taste
- Four 6-ounce salmon fillets
- 1 tablespoon olive oil
WARM BLACK BEAN AND CORN SALAD:
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 2 large garlic cloves, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon ground cumin
- salt and pepper
- 1 medium red bell pepper, cored, seeded and chopped
- 4 cobs fresh corn, kernels cut off
- ½ cup chicken broth
- One 15-ounce can black beans, drained and rinsed
- 1 medium lime, juiced
- 2 tablespoons freshly chopped cilantro
- 6 cups baby spinach (one bag)
Instructions
PREPARE THE SALMON:
- In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add salmon fillets to lime-honey mixture and toss to coat thoroughly. Preheat a medium nonstick skillet over medium-high heat with the olive oil. Add seasoned salmon to the hot skillet and cook until just cooked through, about 5 to 7 minutes on each side. While the salmon is cooking, you can begin to prepare the salad.
PREPARE THE WARM SALAD:
- Preheat a large skillet over medium heat with 1 tablespoon olive oil. Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes. Add bell peppers and corn kernels and cook for 1 minute. Add the chicken broth and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of a lime, the cilantro and the spinach. Toss to wilt the spinach and then taste and adjust seasoning. Serve the lime-and-honey glazed salmon on top of the warm black bean and corn salad.
Notes
- If you don't have access to fresh corn, use a 10-ounce box of frozen corn.
- If you are preparing this recipe as Gluten-Free, just be sure to use brands of chicken broth and black beans that are known to be GF.
Nutrition
Serving: 1g, Calories: 616kcal, Carbohydrates: 66g, Protein: 49g, Fat: 20g, Saturated Fat: 3g, Cholesterol: 94mg, Sodium: 249mg, Potassium: 1875mg, Fiber: 14g, Sugar: 22g, Vitamin A: 5623IU, Vitamin C: 71mg, Calcium: 114mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
