Baked Salmon Salsa Fresca (Printable Version)

Tender oven-baked salmon fillets topped with vibrant salsa fresca for a fresh, healthy meal.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (6 oz each), skinless
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 cooking spray.
02 - Pat salmon fillets dry with paper towels and arrange on the prepared baking sheet. Drizzle evenly with olive oil, then season with kosher salt, black pepper, and smoked paprika.
03 - Bake for 15-18 minutes until salmon flakes easily with a fork and appears just opaque throughout the center.
04 - While salmon bakes, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and sea salt in a medium bowl. Mix thoroughly and set aside at room temperature for flavors to meld.
05 - Transfer baked salmon fillets to serving plates. Top each fillet with a generous portion of salsa fresca. Garnish with fresh lime wedges and additional cilantro if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The smoky paprika salmon and zesty fresh salsa create the most perfect bite of summer on a plate
  • It comes together in under 35 minutes but tastes like something from a proper restaurant
02 -
  • The salmon keeps cooking after you pull it from the oven, so remove it when it still looks slightly underdone
  • Letting the salsa sit for at least 15 minutes while the salmon bakes makes all the flavors come together properly
03 -
  • If your salmon fillets vary in thickness, pull the thinner ones out first so none of them dry out
  • Room temperature salsa tastes better than cold salsa straight from the fridge

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