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The charred onion puree is both smoky and sweet, a nice foil for this simple baked salmon recipe. Serve this healthy salmon recipe with a glass of crisp, dry rosé for an easy dinner that's special enough for company. Environmental note: If you are deciding between farmed and wild salmon for this recipe, you should know that either one can be a sustainable choice: While farmed salmon historically has gotten a bad rap, many options now rate as Best Choice and Good Alternative by Monterey Bay Aquarium's Seafood Watch program. Use wild Pacific salmon if you prefer (most comes from well-managed fisheries), but check for doneness a few minutes early as it's typically leaner.

Source: EatingWell Magazine, October 2019




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F.

  • Heat a large cast-iron skillet over high heat. Add onions and cook, pressing down occasionally, until completely charred on one side, 10 to 15 minutes. Turn and cook, pressing down occasionally, until charred on the second side, 8 to 10 minutes more. Transfer to a large bowl and cover tightly. Let steam for 15 minutes.

  • Meanwhile, mix 2 tablespoons oil, lemon zest, pepper and 1/2 teaspoon salt in a small bowl. Add 1 tablespoon oil to a medium ovenproof nonstick or cast-iron skillet and add salmon, skin-side down. Spread the lemon zest mixture on the salmon. Bake until just cooked through, 14 to 16 minutes.

  • Bring a small saucepan of water to a boil. Add radish wedges and cook until just tender, 5 to 6 minutes. Drain and pat dry. Dry the pan and add the remaining 1 tablespoon oil and Old Bay. Heat over medium heat until sizzling, about 1 minute. Remove from heat and stir in the radish wedges. Cover and keep warm.

  • Combine the onions, the remaining 1/2 teaspoon salt and sugar in a food processor; puree until smooth.

  • Serve the salmon with the onion puree and radishes. Garnish with sliced radishes, cilantro and flaky salt, if desired.

Nutrition Facts

4 oz salmon, 1/4 cup onion & 1/4 cup radishes
324 calories; protein 29.1g; carbohydrates 7.4g; dietary fiber 1.8g; sugars 3.3g; fat 19.3g; saturated fat 3.3g; cholesterol 66.3mg; vitamin a iu 212.6IU; vitamin c 13.6mg; folate 30.2mcg; calcium 80.1mg; iron 1mg; magnesium 48.8mg; potassium 653.3mg; sodium 717.8mg; added sugar 1g.

4 lean protein, 3 fat, 1 vegetable