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.

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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400 degrees F.

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  • Place tomatoes, onion, garlic, jalapeño, 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.

Tips

Make Ahead Tip: Refrigerate the salsa for up to 1 day.

Nutrition Facts

146 calories; total fat 4.3g 7% DV; saturated fat 1g; cholesterol 53mg 18% DV; sodium 252mg 10% DV; potassium 499mg 14% DV; carbohydrates 2.5g 1% DV; fiber 0.6g 3% DV; sugar 1g; protein 23g 46% DV; exchange other carbs; vitamin a iu 487IU; vitamin c 8mg; folate 19mcg; calcium 51mg; iron 1mg; magnesium 36mg; thiaminmg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I especially loved the salsa. Such an easy and healthy dish I think I'll be making this one again! I ate the leftovers cold on a salad of tossed greens with a squeeze of lemon the next day and it was great that way too! Read More
Rating: 5 stars
10/30/2011
I added a few splashes of fresh lime juice at the end and served it with some delicious monterey jack polenta. Absolutely outstanding! Read More