Roasted Salmon with Salsa 6 Servings 2 medium plum tomatoes, chopped 1 small onion, roughly chopped 1 clove garlic, peeled and quartered 1 fresh jalapeno pepper, seeded and chopped 2 teaspoons cider vinegar 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 2 - 4 dashes of hot sauce 1 1/2 pounds salmon fillet, skinned and cut into 6 portions Lime wedges (optional)
Preheat oven to 400 degrees F. Place tomatoes, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce, to taste, in a food processor; process until finely diced and uniform. Place salmon in a large roasting pan; spoon the salsa on top. Roast until the salmon is flaky on the outside but still pink inside, about 15 minutes.
Nutrition per serving: calories 226, total fat 13 g, saturated fat 3 g, cholesterol 65 mg, sodium 260 mg, carbs
Source: American Heart Association