In a Roasting Pan
Wild Salmon with Strawberry-Avocado Salsa
4 (¼-pound) wild salmon fillets
1 teaspoon grated lime zest
¾ teaspoon ground cumin
½ teaspoon + pinch salt
⅛ teaspoon black pepper
2 cups strawberries, hulled and diced
½ avocado, pitted, peeled, and diced
½ jalapeño pepper, seeded and minced
1 tablespoon lime juice
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh cilantro
1 Preheat oven to 400°F. Spray heavy medium roasting pan with nonstick spray.
2 Sprinkle salmon with lime zest, ½ teaspoon of cumin, ½ teaspoon of salt, and the black pepper. Arrange salmon, skin side down, in prepared pan. Roast until salmon is just opaque in center, about 10 minutes.
3 Meanwhile, to make salsa, toss together strawberries, avocado, jalapeño, lime juice, chives, cilantro, and remaining ¼ teaspoon cumin and pinch of salt in serving bowl. Serve with salmon. Remove salmon skin before eating.
PER SERVING (1 salmon fillet and ½ cup salsa): 240 Cal, 11 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 72 mg Chol, 387 mg Sod, 8 g Carb, 4 g Sugar, 3 g Fib, 27 g Prot, 35 mg Calc.
FYI Wild-caught salmon from Alaska comes from well-managed fisheries and is low in contaminants. It is a better choice than farm-raised salmon, which is associated with environmental concerns, including chemical use, parasites, and disease.