Peppered Salmon Fillet with Minted Tomato Salsa

Yield: 4 servings (serving size: 5 ounces fish and 1/2 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 44%
  • Fat: 15.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 3.3g
  • Protein: 37.1g
  • Carbohydrate: 5.4g
  • Fiber: 1.4g
  • Cholesterol: 115mg
  • Iron: 1.3mg
  • Sodium: 170mg
  • Calcium: 18mg


  • 4 cups chopped tomato
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 1 tablespoon lemon juice
  • 4 (6-ounce) salmon fillets (about 1 1/2 inches thick)
  • Cooking spray
  • 2 teaspoons Dijon mustard
  • 1 teaspoon coarsely ground pepper
  • Fresh mint (optional)


  1. Combine first 6 ingredients in a bowl.
  2. Place salmon on a broiler pan coated with cooking spray; spread each fillet with 1/2 teaspoon mustard. Sprinkle with pepper. Broil 10 minutes or until desired degree of doneness. Let stand 2 minutes. Serve with minted tomato salsa. Garnish with fresh mint, if desired.
  3. Note: Salsa can be made ahead and refrigerated for up to one week.
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