Roast Salmon with Salsa

Roast Salmon with Salsa

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.

• Serves: 6
• Prep Time: 10 minutes
• Cooking Time: 15 minutes

Roasted SalmonDescription

A simple fresh salsa, chopped to a pleasing texture in the food processor, is all you need to complement succulent roast salmon. This salsa is endlessly versatile, so try it with other fish, chicken breasts or on top of scrambled eggs.


2 medium plum tomatoes, chopped
1 small onion, roughly chopped
1 clove garlic, peeled and quartered
1 fresh jalapeno pepper, seeded and chopped
2 teaspoons cider vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
2-4 dashes hot sauce
1 1/2 pounds salmon fillet, skinned and cut into 6 portions

Cooking Instructions

Preheat oven to 400 degrees F.
Place tomatoes, onion, garlic, jalapeno, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely diced and uniform.
Place salmon in a large roasting pan; spoon the salsa on top. Roast until the salmon is flaky on the outside but still pink inside, about 15 minutes.

Cook's Tip
To Make Ahead: Refrigerate the salsa for up to 1 day.

Nutritional Analysis Per Serving: 226 Calories; 13 g Fat (3 g saturated fat; 5 g Monounsaturated Fat);  65 mg cholesterol; 260 mg sodium; 2 g carbohydrate; 1 g fiber; 23 g protein; 480 mg potassium.

Last Updated Saturday, February 28, 2015 - 12:43 AM.