|Preparation Time||10 Minutes|
|Cook Time||15 Minutes|
|Total Time||25 Minutes|
|Diet||Low Calorie; Heart Healthy; Low Carb; High Protein; Gluten Free|
2 medium plum tomatoes, chopped
1 small onion, roughly chopped
1 clove garlic, peeled and quartered
1 fresh jalapeï¿½o pepper, seeded and chopped
2 teaspoons apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
2-4 dashes hot sauce
1 1/2 pounds salmon fillet, cut into 6 portions
Preheat the oven to 400ï¿½F.
Add the tomatoes, onion, garlic, jalapeï¿½o, vinegar, chili powder, cumin, salt, and hot sauce to taste to a food processor; process until uniformly diced.
Place the salmon in a large roasting pan; spoon the salsa on top. Roast until the salmon is flaky on the outside and pink inside, about 15 minutes.
Let the salmon to rest for 10 minutes before serving
Calories: 227 cal
Total fat: 13g
Saturated fat: 3g
Monounsaturated fat: 5g