Ingredients
1 pear
3/4 cup pineapple salsa
2 cups instant rice
2 tablespoons light brown sugar
2 tablespoons dried basil leaves
1/4 teaspoon salt
1/8 teaspoon pepper
4 salmon fillets, skin removed (1 1/2 lb)
Cooking spray
2 tablespoons butter
1 (14-oz) bag frozen whole green beans
1 (10-oz) can diced tomatoes and green chiles (undrained)
1 teaspoon minced onions
1 teaspoon roasted garlic
1/4 cup shredded Mexican-blend cheese
1 (16-ounce) bag frozen succotash
1 tablespoon butter
1/2 teaspoon seasoned salt
Description
Sweet Herb Salmon With Santa Fe Green Beans
Publix Super Markets
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