Roast Salmon with Salsa

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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.

Roast Salmon with Salsa
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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

Directions
  1. Refrigerate the salsa for up to 1 day.

  2. 6 servings

  3. Preheat oven to 400 degrees F.

  4. 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.

  5. 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.


Nutritional Facts

Servings
6
Per serving
Calories
226
Carbohydrates
2g
Fat
13g
Saturated Fat
3g
Monounsaturated Fat
5g
Protein
23g
Cholesterol
65mg
Dietary Fiber
1g
Potassium
480mg
Sodium
260mg
Added Sugars
0g
Exchanges
1/2 vegetable
3 1/2 lean meat
Carbohydrate Servings
0
Omega-3 (78% daily value).

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