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Roast Salmon with Salsa for Two

  • 10 m
  • 25 m
EatingWell Test Kitchen
“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.”


    • 1 medium plum tomato, roughly chopped
    • ½ small onion, roughly chopped
    • 1 clove garlic, peeled and quartered
    • 1 small jalapeño pepper, seeded and roughly chopped
    • 1 teaspoon cider vinegar
    • ½ teaspoon chili powder
    • ¼ teaspoon ground cumin
    • ¼ teaspoon salt
    • 2 or 3 dashes hot sauce
    • 8 ounces center-cut salmon fillet, skinned (see Tip) and cut into 2 portions


  • 1 Preheat oven to 400°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.
  • Make Ahead Tip: The salsa (Step 2) will keep, covered, in the refrigerator for up to 1 day.
  • 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° angle, separating the fillet from the skin without cutting through either.
ALL RIGHTS RESERVED © 2019 Printed From 12/15/2019