Salmon · Tex-Mex · 25 min
Mexican Spiced Salmon with Walnut Guacamole & Bell Pepper-Corn Sauté
- 25 min
- 2–6 servings
- 650 kcal / serving
A salmon fillet sits atop a bed of sautéed peppers and corn, finished with a creamy walnut guacamole. The combination brings brightness and texture for a quick weeknight Tex-Mex dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ small bunchcilantro
- 1 cupfrozen corn
- 1 clovegarlic
- 1lime
- 2red bell peppers
- ¾ lbsalmon fillet
- ½shallot
- ⅛ cupwalnuts
- avocados
- limes
- shallots
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, oregano, dried, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · potato masher · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchcilantro
- 1 clovegarlic
- 1lime
- 2red bell peppers
- ½shallot
- avocados
- limes
- shallots
Meat & seafood
- ¾ lbsalmon fillet
Frozen
- 1 cupfrozen corn
Pantry & dry goods
- ⅛ cupwalnuts
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| frozen corn | 1 cup | 2 cups | 3 cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lime | 1 | ||
| red bell peppers | 2 | 4 | 6 |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shallot | ½ | 1 | 2 |
| walnuts | ⅛ cup | ¼ cup | ⅓ cup |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Preheat the oven to broil on high and position the rack close to the heat source.
- 2. Pat the salmon dry, place on a baking sheet, and brush both sides with oil. Season the top with the listed spices and keep the skin-side down for cooking.
- 3. Broil until the salmon is just opaque, about 5 minutes, then flip and broil 3–4 minutes more until the skin is crispy. Remove from the oven.
- 4. While the salmon cooks, heat a nonstick skillet over medium and add a little oil. Sauté bell peppers, corn, cilantro, salt, and pepper until the vegetables are tender, about 5 minutes.
- 5. In a separate bowl, mince the shallot and garlic, then whisk in lime juice and the avocado. Mash until smooth and fold in the walnuts.
- 6. Stir the mashed walnuts into the guacamole, adjusting seasoning if needed.
- 7. Plate the salmon with the warm pepper-corn mix, top with a generous scoop of walnut guacamole, and serve with lime wedges for squeezing.
- 6. Make sure to divide everything evenly between plates and enjoy.
Two tips
- Prep ahead the peppers, corn, and cilantro and store in the fridge for a quick finish.
- Swap walnuts for almonds and serve with extra lime wedges on the side.
Nutrition per serving
- Calories
- 650 kcal
- Protein
- 44 g
- Carbs
- 36 g
- Fat
- 39 g
- Fiber
- 13 g
- Sodium
- 105 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.