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salmon & chunky tomatillo salsa salads

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 4 salmon filets about 1.5 lbs total
  • 3 tbsps extra-virgin olive oil divided
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • healthy pinch salt and pepper x 2
  • 10 oz tomatillos husks removed and diced
  • 2 medium tomatoes diced
  • 1/2 small red onion finely diced
  • 1 jalapeño pepper; cored seeded, and minced
  • 1/2 bunch cilantro leaves minced
  • juice of two limes
  • 1 head romaine lettuce roughly chopped

Instructions

  1. Preheat the oven to 450F. Line a baking sheet with parchment paper.
  2. Place salmon filets on the prepared baking sheet. Drizzle with 2 tbsps of olive oil, cumin, and garlic powder plus a healthy pinch of salt and pepper. Bake for about 20-25 minutes.
  3. Change oven temperature to broil then broil salmon until the tops are crispy and the inside is opaque and flakes with a fork, about 3-5 minutes.
  4. While the salmon is baking, combine tomatillos, tomato, red onion, jalapeño, cilantro, lime juice, remaining 1 tbsp of olive oil plus a healthy pinch of salt and pepper in a medium bowl. Toss until well combined.
  5. Divide romaine between plates. Top each plate with one salmon filet and a large scoop of chunky tomatillo salsa.

Recipe Notes

Recipe adapted from Eating Well.