Mexican Style Salmon with Salsa Verde

Tender flaky oven roasted Salmon dusted with cumin and chile powder and topped with refreshing tomatillo salsa. An exciting and nutritious Mexican Salmon entree that's ready in about 20 minutes = weeknight perfect.

Course Main Course Seafood

Cuisine Mexican

Diet Gluten Free

Prep Time 2

Cook Time 20

Total Time 22

Servings

Calories 152kcal

Author Lea Ann Brown

Ingredients

4 Salmon Fillets rinsed, patted dry
1 Tablespoons olive oil
Salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon New Mexico Chile Powder or ancho chile powder
1 Cup Tomatillo Salsa

Instructions

Preheat oven to 400 degrees
Place the salmon fillets, skin side down on a baking sheet that's been sprayed with PAM. Using a silicone pastry brush, brush salmon fillet flesh with olive oil.
In a small bowl, combine the cumin, coriander, chile powder and salt and pepper.
Pat (don't rub)the spice mix on top of the flesh of the salmon.
Bake the salmon until the flesh starts to flake. To check doneness, use the back of a fork to press on the salmon. If the salmon starts to flake its done. If you start to see albumen (the white liquid in the salmon) the salmon is cooked,
Divide the salmon among 4 dinner plates and top each with a spoonful of Tomatillo Salsa.

Notes

Depending on how heavy the side dishes are, this recipe will feed 8 people. Just divide each fillet into two portions.

PRO TIP if you start to see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. Once you start to see albumen it's time to remove it from the heat. Too much albumin will indicate that the fish will be dry.

Nutrition