We made this chopped salad with pico de gallo in mind. Tangy tomatillos add fresh crunch to the classic mixture of tomatoes, cilantro and onion to brighten up this broiled salmon recipe.

Devon O'Brien
Source: EatingWell Magazine, July / August 2020


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler to high.

  • Place salmon on a rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cumin. Broil the salmon until it is opaque and flakes easily with a fork, 6 to 9 minutes.

  • Meanwhile, combine tomatillos, tomato, cilantro, onion, jalapeño and lime juice with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Serve the salmon with the salad.


Tip: Although you'll want to remove the husk (and rinse off the sticky coating) before eating, look for firm tomatillos with an intact husk that's tight to the fruit.

Nutrition Facts

267.1 calories; protein 29.5g 59% DV; carbohydrates 7.6g 2% DV; exchange other carbs 0.5; dietary fiber 2.1g 8% DV; sugars 4.2g; fat 12.9g 20% DV; saturated fat 2.3g 12% DV; cholesterol 66.3mg 22% DV; vitamin a iu 703.8IU 14% DV; vitamin c 21mg 35% DV; folate 31mcg 8% DV; calcium 71.6mg 7% DV; iron 1.4mg 8% DV; magnesium 58.6mg 21% DV; potassium 808.7mg 23% DV; sodium 434.4mg 17% DV.