Ancho Lime Salmon

This crunchy, creamy, and colorful black bean salad is chock-full of sweet corn and red bell peppers. Here, it pairs perfectly with chile-spiced salmon and Mexican-spice quinoa with red bell and poblano peppers. A side of sour cream chimichurri, made with green herbs and spices, is the perfect accompaniment for both.

These tender center-cut salmon fillets are as versatile as they are delicious. They’re seasoned with garlic, onion, sea salt, and black pepper, pan-seared, and then roasted to flaky perfection.