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Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Bursting with fresh summer favors, this moist salmon dish will add 4 more fruits to your 30-a-week total.
4 (6-ounce) skinless salmon fillets
salt, to taste
1/2 teaspoon black pepper
chili powder, to taste
paprika, to taste
2 nectarines, diced
1 cup black beans
1 cup corn, such as Gefen
1 avocado, diced
4 tablespoons Tonnelli Avocado Oil
2 tablespoons Tuscanini Balsamic Vinegar
1 teaspoon Gefen Honey
salt, to taste
pepper, to taste
Preheat oven to 350 degrees Fahrenheit.
In a nonstick frying pan, heat oil over medium heat. Season the salmon with salt, pepper, chili powder, and paprika. Place in the pan with the bottoms of the fillets facing up and sear for about three minutes. Flip carefully with tongs and sear for another three minutes.
Transfer salmon to a baking pan and cook six to eight minutes.
In a large bowl, combine nectarines, black beans, corn, and avocado.
In a small bowl, whisk together oil, vinegar, honey, salt, and pepper. Taste and adjust seasoning as needed. Pour over salsa just before serving.
Top fillets with salsa and serve any remaining salsa on the side.
Photography by Heather Winters
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