Salsa-Roasted Salmon
Recipe from EatingWell

Fire up the food processor, add a few simple ingredients, and you've got a vibrant-tasting salsa in minutes. Other fish and even chicken or turkey could stand in for the salmon--adjust the roasting time accordingly.


Salsa-Roasted Salmon


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Prep Time: 10 mins
Total Time: 25 mins
Servings: 2 servings
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Ingredients
 
savings in
 
  • 1    medium plum tomato, roughly choppedOn Sale
  • 1/2    small onion, roughly choppedOn Sale
  • 1  clove  garlic, peeled and quarteredOn Sale
  • 1    small jalapeno pepper, seeded and roughly choppedOn Sale
  • 1  teaspoon  cider vinegarOn Sale
  • 1/2  teaspoon  chili powderOn Sale
  • 1/4  teaspoon  ground cuminOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 2 or 3  dashes  hot sauceOn Sale
  • 8  ounces  center-cut salmon fillet, skinned (see Tip) and cut into 2 portionsOn Sale

Directions
1.
Preheat oven to 400 degrees F.
2.
Place tomato, onion, garlic, jalapeno, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely chopped and uniform.
3.
Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.

Tips:
Tip: To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either.
MAKE AHEAD TIP: The salsa (Step 2) will keep, covered, in the refrigerator for up to 1 day.

Nutrition information
Calories 229, Total Fat 13 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 67 mg, Sodium 376 mg, Carbohydrate 4 g, Fiber 1 g, Protein 23 g, Potassium 548 mg. Daily Values: Vitamin A 15%, Vitamin C 20%. Exchanges: Vegetable 1,Lean Meat 3.5 Percent Daily Values are based on a 2,000 calorie diet
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