Roasted Salmon with Tomatillo—Red Onion Salsa

Name: Roasted Salmon with Tomatillo—Red Onion Salsa
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons ground cumin; 2 teaspoons coarsely ground black pepper; 1 lemon, cut into 4 wedges; 4 servings Tomatillo—Red Onion Salsa; 680 grams salmon fillets (1 inch thick); 0 teaspoons salt; 2 teaspoons smoked paprika

Roasted Salmon with Tomatillo—Red Onion Salsa might be just the Mexican recipe you are searching for. One serving contains 258 calories, 34g of protein, and 11g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have ground cumin, paprika, lemon, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven 35

Equipment you will use

Oven

Line a baking sheet with foil; coat foil with cooking spray. Arrange fillets on prepared pan.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Aluminum Foil

Frying Pan

Combine cumin and next 3 ingredients. Rub spice mixture over tops of fillets. Coat fillets with cooking spray.

Ingredients you will need

Cooking Spray

Cumin

Dry Seasoning Rub

Bake at 350 for 20 minutes or until desired degree of doneness.

Equipment you will use

Oven

Place 1 fillet on each of 4 individual plates. Spoon Tomatillo

Ingredients you will need

Tomatillos

Red Onion Salsa evenly over fillets.

Ingredients you will need

Red Onion

Salsa

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

2teaspoons

ground cumin 2teaspoons

coarsely ground black pepper 1

lemon, cut into 4 wedges 4servings

Tomatillo—Red Onion Salsa 680grams

salmon fillets (1 inch thick)0teaspoons

salt 2teaspoons

smoked paprika

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.