Mealime recipe · lives on in MealPot
Mexican Spiced Salmon with Walnut Guacamole & Bell Pepper-Corn Sauté
- 25 min
- 2–6 servings
- 650 kcal / serving
- ★ 4.5 on Mealime
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.
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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
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.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.