Baked Salmon with Salsa Fresca (Printable)
Tender salmon fillets with zesty fresh salsa. A simple, healthy Californian dish ready in under 35 minutes.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets, 6 ounces each
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika
→ Salsa Fresca
06 - 2 medium ripe tomatoes, diced
07 - ½ small red onion, finely diced
08 - 1 jalapeño, seeded and minced
09 - ¼ cup fresh cilantro, chopped
10 - Juice of 1 lime
11 - ½ teaspoon sea salt
→ Garnish
12 - Lime wedges
13 - Extra chopped cilantro
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with nonstick spray.
02 - Pat salmon fillets dry and place on prepared baking sheet. Drizzle evenly with olive oil, then season with kosher salt, black pepper, and smoked paprika.
03 - Bake for 15 to 18 minutes until salmon flakes easily with a fork and is just opaque in the center.
04 - While salmon bakes, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and sea salt in a medium bowl. Mix well and allow to rest at room temperature for flavors to develop.
05 - Transfer baked salmon fillets to serving plates.
06 - Top each salmon fillet with generous portions of salsa fresca. Garnish with lime wedges and additional cilantro. Serve immediately.
# Expert Advice:
01 -
- The salsa actually gets better as it sits, so you can prep it earlier in the day while the flavors meld together into something magical.
- It looks like something from a beachside restaurant, but comes together so easily you might find yourself making it on busy weeknights like I do.
02 -
- Letting the salmon rest for 2-3 minutes after baking prevents those precious juices from running all over your plate when you cut into it.
- Making the salsa at least 15 minutes before serving allows the salt to draw moisture from the tomatoes, creating a more flavorful sauce than if served immediately.
03 -
- If your salmon has skin, bake it skin-side down and simply slide your spatula between the flesh and skin when serving, leaving the skin behind on the baking sheet.
- For the most vibrant salsa, always add your salt last, after all the ingredients are mixed together, as it pulls moisture from the vegetables and dilutes their colors if added too early.