Roast Salmon with Salsa

2 Reviews
From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F.
  2. 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.
  3. 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.
  • Make Ahead Tip: Refrigerate the salsa for up to 1 day.

Nutrition information

  • Serving size: 3-oz. portion salmon & 2 Tbsp. salsa
  • Per serving: 146 calories; 4 g fat(1 g sat); 1 g fiber; 2 g carbohydrates; 23 g protein; 19 mcg folate; 53 mg cholesterol; 1 g sugars; 0 g added sugars; 487 IU vitamin A; 8 mg vitamin C; 51 mg calcium; 1 mg iron; 252 mg sodium; 499 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 vegetable, 3.5 lean meat

Reviews 2

March 31, 2010
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By: EatingWell User
I added a few splashes of fresh lime juice at the end and served it with some delicious monterey jack polenta. Absolutely outstanding!
January 21, 2010
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By: querian
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!