Broiled Salmon with Pepita Salsa
Registered dietitian Jamie Vespa MS, RD,shares a recipe for perfectly broiled salmon from Norway served over zesty pepita salsa and topped with herbs and crumbled feta. Follow her work on Instagram @DishingOutHealth and at www.dishingouthealth.com for more.
Cooking time20-30 min
Difficulty levelEasy
Ingredients
Preparation
- Center cut salmon.
- Chop onion.
- Cook pepitas in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until toasted and fragrant. Transfer to the bowl of a food processor and let cool for 5 minutes.
- To the food processor with pepitas, add roasted red peppers, tomato paste, vinegar, onion, garlic, Aleppo, salt, and cumin. Begin processing, and with motor running on high, gradually stream in olive oil. Add cilantro and pulse a few more times until green specks appear throughout. (The finished salsa should still have some texture to it.)
- Preheat oven broiler to high and position the top rack 6 to 8 inches from the top heat source.
- Place salmon on a baking sheet and drizzle with olive (or avocado) oil. Combine brown sugar, paprika, garlic powder, salt, and black pepper, and sprinkle evenly over salmon flesh. Broil salmon for 10 to 12 minutes, until crisp and flaky.
- To serve, spread a spoonful of pepita salsa on a plate, and top with pieces of broiled salmon.
- Garnish with cilantro, feta, and a squeeze of fresh lemon juice, if desired.