Salsa-Roasted Salmon
From: EatingWellFire 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.
Servings: 2 servings
Prep: 10 mins
Total: 25 mins
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Ingredients
1 medium plum tomato, roughly chopped
1/2 small onion, roughly chopped
1 clove garlic, peeled and quartered
1 small jalapeno pepper, seeded and roughly chopped
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 or 3 dashes hot sauce
8 ounces center-cut salmon fillet, skinned (see Tip) and cut into 2 portions
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.
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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