1 1/2 pounds wild salmon fillets (make sure its wild and not farm raised. Much healthier)
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
3/4 teaspoon chili powder, divided
1 cup cherry tomatoes, sliced into quarters
1 cup diced avocado
1 tablespoon minced shallots
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1) Preheat oven to 500 degrees. Cut fish into four pieces, leaving skin on; rinse and pat dry. Place fish skin side down on a baking sheet. Rub with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/2 teaspoon chili powder.
2) Reduce oven temperature to 275 degrees. Place salmon in oven on lowest rack and roast 6-14 minutes, so that centers of thickest parts are translucent when cut into with a knife.
3) In a medium bowl, stir together remaining salt, chili powder, and olive oil with tomatoes, avocado, shallots, cilantro, and lemon juice. Remove salmon from over, transfer to plate, and serve. Serve salmon with topping.
- Total Carbohydrate
- 5.5 g
- Total Fat
- 23.1 g
- Saturated Fat
- 3.3 g
- 94 mg
- 372.6 mg
- 1143.3 mg
- 3.3 g
- 35.1 g