Roast Salmon with Salsa

December 2005/January 2006, EatingWell Serves Two

Your rating: None Average: 4.4 (38 votes)

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.

"I added a few splashes of fresh lime juice at the end and served it with some delicious monterey jack polenta. Absolutely outstanding! "
Roast Salmon with Salsa

Makes: 6 servings

Active Time:

Total Time:


  • 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


  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.


Per serving: 227 calories; 13 g fat (3 g sat, 5 g mono); 65 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 23 g protein; 1 g fiber; 269 mg sodium; 474 mg potassium.

Nutrition Bonus: Good source of omega-3s

Exchanges: 1/2 vegetable, 3.5 lean meat

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