An elegant salmon fillet gets a tasty boost from a smoky salsa made with charred tomatoes and jalapeño.
Serve this with a simple corn, tomato, white‑bean, and lime salad for a complete meal.
Active time: 15 minutes | Total time: 35 minutes
Charred Tomato Salsa Salmon
Ingredients
- 2 large tomatoes, halved
- 1 large jalapeño, whole
- 2 garlic cloves
- 1/2 large onion, cut into thick slices
- 2 teaspoons avocado oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground chipotle powder
- 1 teaspoon fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- 8 oz (226 g) skin‑on salmon, cut into 2 equal pieces
Directions
Place the top oven rack about 6 inches (15 cm) below the broiler and turn the broiler on high. Line a baking sheet with foil.
Spread the tomatoes, jalapeño, garlic, and onion on the sheet. Drizzle with 1 tsp oil and toss to coat. Broil for 2 minutes.
Flip the garlic and jalapeño, then broil another 2 minutes. Remove the garlic once it’s browned and set it aside to cool.
Keep broiling the remaining veggies, turning every 2 minutes, until the tomatoes and onion are nicely browned and the jalapeño is blackened all over—about 8 minutes total. Let the vegetables cool on a rack.
When cool enough to handle, peel off the charred skins. Cut out the stem and seeds from the jalapeño. Put the peppers, tomatoes, onion, garlic, and any pan juices into a food processor. Pulse until you get a coarse puree. Transfer to a bowl and stir in the lime juice and cilantro.
Place the salmon, skin side down, on another foil‑lined sheet. Sprinkle with chipotle powder, drizzle with the remaining 1 tsp oil, and season with salt.
Broil the salmon for 8–10 minutes, depending on thickness, until it reaches an internal temperature of 145 °F. Remove the skin and serve each fillet with about ¾ cup of the salsa.
Serves: 2 | Serving size: 1 fillet with ¾ cup salsa
Nutrition (per serving): Calories 330; Fat 20 g (Sat 4 g, Mono 8 g, Poly 5 g); Cholesterol 62 mg; Sodium 713 mg; Carbs 12 g (Fiber 3 g, Sugar 7 g); Protein 25 g.
Nutrition bonus: Vitamin D 125 %; Calcium 5 %; Iron 6 %; Potassium 926 mg; Vitamin A 35 %; Vitamin C 63 %.