Chili Lime Salmon with Pineapple Salsa
Chili Lime Salmon with Pineapple Salsa is a seasoned salmon filet baked in the oven and served with fresh pineapple salsa.
Servings: 4
Calories: 534kcal
Ingredients
Pineapple Salsa
- 1 cup (225g) pineapple, fresh or canned, finely diced
- 1 cup (180g) Roma tomatoes, about 2 tomatoes, finely diced
- 2 tablespoons fresh cilantro, chopped
- ¼ cup (40g) red onion, finely diced
- 1 medium jalapeño pepper, seeded and diced (approximately ¼ cup)
- 4 tablespoons lime juice, about 2 limes, or use bottled lime juice
- ¼ teaspoon kosher salt
Salmon
- 2½ pounds salmon filet, skin on
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon granulated sugar
- 1 medium lime, for garnish
Instructions
Pineapple Salsa
- In a medium bowl, combine pineapple, tomatoes, cilantro, red onion, jalapeño, lime juice, and salt. Chill until ready to serve.
Salmon
- Position the oven rack in the center position. Preheat the oven to 400°F and spray a baking sheet with nonstick cooking spray.
- Place salmon filet skin-side down on the prepared baking sheet and drizzle the salmon with olive oil.
- In a small bowl, add chili powder, salt, onion powder, garlic powder, cumin, and sugar. Evenly sprinkle over the salmon, gently rubbing it on the salmon.
- Bake 15-18 minutes, or until flakey. (For medium, cook the salmon to an internal temperature of 130°F.)
- Serve warm, topped with pineapple salsa and lime juice.
Nutrition
Calories: 534kcal