Chipotle Salmon & Southwestern Rice

Chipotle Salmon & Southwestern Rice
Makes 6
Prep 15 m
Bake 20 m
Cook 18 m


Salmon and Pepper

Rice Pilaf


Salmon and Peppers

  1. 1 of 3 Heat oven to 450 degrees F. Coat baking dish with nonstick cooking spray.
  2. 2 of 3 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. 3 of 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

  1. 1 of 2 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.
  2. 2 of 2 Serve salmon with rice and roasted peppers. For each lunch, reserve one serving salmon and rice.
Nutrition Information for Chipotle Salmon & Southwestern Rice
Servings Per Recipe: 6
Per Serving: 689 mg sodium, 3 g fiber, 18 g Fat, total, 43 g carb., 3 g sat. fat, 67 mg chol., 440 kcal cal., 27 g pro.