Roasted Salmon with Tomatillo—Red Onion Salsa

Although they look like small green tomatoes, tomatillos, also known as husk tomatoes, are actually related to gooseberries. In this recipe, their tart-yet-subtle apple and lemon-like flavors cut the richness of the salmon. Remove the papery skin from the tomatillos, wash them well, and pat them dry before chopping them. Round out your meal with fresh corn on the cob.

Yield: 4 servings (serving size: 1 fillet, 1/4 cup salsa, and 1 lemon wedge)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 0.0%
  • Fat: 10g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 34.7g
  • Carbohydrate: 6g
  • Fiber: 2.1g
  • Cholesterol: 88mg
  • Iron: 2.1mg
  • Sodium: 408mg
  • Calcium: 46mg

Ingredients

  • Cooking spray
  • 4 (6-ounce) salmon fillets (1 inch thick)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1/4 teaspoon salt
  • Tomatillo—Red Onion Salsa
  • 1 lemon, cut into 4 wedges

Preparation

  1. 1. Preheat oven 350°.
  2. 2. Line a baking sheet with foil; coat foil with cooking spray. Arrange fillets on prepared pan.
  3. 3. Combine cumin and next 3 ingredients. Rub spice mixture over tops of fillets. Coat fillets with cooking spray.
  4. 4. Bake at 350° for 20 minutes or until desired degree of doneness. Place 1 fillet on each of 4 individual plates. Spoon Tomatillo–Red Onion Salsa evenly over fillets. Serve with lemon wedges.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Salmon with Tomatillo—Red Onion Salsa Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy