Roasted Salmon with Salsa Picante Recipe

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serves:

4

Prep:

15 min

Cooking:

15 min

Nutrition per portion

RDA
Calories 345 kCal 17%
Fat 22g 31%
  -  Saturates 4g 20%

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Ingredients

  • 4 skinless salmon fillets
  • For the salsa
  • 4 large tomatoes
  • a little olive oil
  • handful of pumpkin seeds
  • 1/2tsp cumin seeds
  • 1tsp sesame seeds
  • 6tbsp cider vinegar
  • handful fresh coriander
  • juice 1 lime
  • 1 chilli, seeds removed (add another one if you like it hot!)
  • 2tbsp chopped fresh flat-leaf parsley
  • 2 garlic cloves

Method

  • Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss the tomatoes in a little olive oil, put onto a small baking sheet, season and roast for 10 minutes. Toast the pumpkin, cumin and sesame seeds in a heavy frying pan. Put them with all the other ingredients, including the tomatoes, into a food processor. Pulse until blended, but still chunky, to retain some texture. Set aside.

  • Heat a frying pan, rub the salmon with a little oil, brown it on both sides, then put onto a baking sheet and cook in the oven for 5 to 10 minutes, depending on the thickness of the dish. Serve with the salsa on the side, rice and wedges of lime.

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