Chipotle Salmon & Southwestern Rice

Chipotle Salmon & Southwestern Rice
Servings: 6 Prep 15 mins Bake 450°F 20 mins Cook 18 mins


Salmon and Pepper
  • 1 1/2 pounds salmon fillet
  • 1/2 teaspoon salt
  • 1 canned chipotle in adobo sauce, seeds removed, chopped and mixed with 1 tablespoon each adobo sauce and water
  • 3 red sweet peppers, cored, seeded and sliced into 1/2-inch-thick slices
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
Rice Pilaf
  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 1 cup rice
  • 2 cups vegetable broth
  • 1/4 teaspoon salt
  • 1 10 ounce package frozen corn, thawed
  • 2 tablespoons chopped cilantro

Make It

Salmon and Peppers

1. Heat oven to 450 degrees F. Coat baking dish with nonstick cooking spray.

2. Place salmon in prepared dish, skin-side down. Season with 1/4 teaspoon of the salt and the chipotle mixture. Bake at 450 degrees F until fish is cooked through, about 20 minutes.

3. Meanwhile, place peppers on a baking sheet and toss with olive oil, the remaining 1/4 teaspoon salt and the pepper. Roast for 20 minutes.

Rice Pilaf

4. Heat oil in a medium size saucepan; add onion and cook over medium-high heat for 3 minutes, stirring occasionally. Stir in rice, broth and salt. Bring to boil; simmer, covered, for 10 minutes. Add corn and simmer for 5 additional minutes. Stir in cilantro.

5. Serve salmon with rice and roasted peppers. For each lunch, reserve one serving salmon and rice.


Lunch Spin-Off
  • Tacos
    In each of two hard taco shells, place 2 oz flaked chipotle salmon and 1/4 cup rice pilaf. Spoon on 1 tbsp salsa and wrap each in microwave-safe plastic wrap. Microwave, wrapped, 1 minute before serving.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 440, Fat, total (g): 18, chol. (mg): 67, sat. fat (g): 3, carb. (g): 43, fiber (g): 3, pro. (g): 27, sodium (mg): 689, Percent Daily Values are based on a 2,000 calorie diet.