Baked Salmon with Tomato Salsa
Serves: 4
Nothing beats a good salmon fillet for a rich, satisfying meal.
We like to buy wild Alaskan salmon because farmed salmon is not as tasty.
Calorie: 340, Proteins: 40 g, Total Fat: 16 g, Fiber: 2 g.
Preparation
Preheat the oven to 425°F.
Brush the olive oil in a baking pan large enough to hold the salmon
fillets comfortably. Lay the salmon in the pan.
In a bowl, combine the tomatoes, onion, bell pepper, cilantro, chili
pepper, if using, oregano, and garlic. Add the lime juice and pepper flakes, if using, and
toss to mix. You will have about 4 cups. Spoon the salsa and juices around the salmon in the
pan, spooning a little on top, too. Cover with aluminum foil.
Bake for 10 to 12 minutes. Remove the foil and check for doneness. If
the salmon is not opaque and flakes when prodded with a fork, replace the foil and bake for 8
to 10 minutes longer, or until cooked. Check several times during cooking. Serve immediately,
sprinkled with parsley, if desired.