Salmon With Salsa Verde And Pico de Gallo




Ingredients

    For The Salsa Verde
  • 1 - 12 oz. jar salsa verde
  • 1 cup cilantro, stems and leaves
    For The Pico de Gallo
  • 2 cups tomatoes, chopped
  • 1 cup onion, finely chopped
  • Juice of 1 lemon
  • 2 cloves garlic, finely diced
  • 1⁄4 cup cilantro, finely diced
  • 1 teaspoon salt
    For The Salmon
  • 2 lbs. salmon, either one large piece or cut into serving size pieces
 

Nutrition

  • Amount: 1 serving
  • Calories: 270
  • Fat (g): 11
  • Sat. Fat (g): 1.5
  • Carb (g): 11
  • Fiber (g): 1
  • Protein (g): 31
  • Dairy Free, Gluten free

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Directions

    For The Salsa Verde
  • Place the contents of the jar of salsa and the cilantro in a blender and puree until smooth.
    For The Pico de Gallo
  • Place all of the ingredients in a medium bowl and stir to blend.
    For The Salmon
  • Preheat the oven to 400°F.
  • Lightly oil a large baking sheet. Place the salmon on the sheet. Put a light layer of olive oil, salt and pepper on the fish.
  • Bake for 20 minutes. Check to see if it is done. You want it just cooked through, not over-baked. It may take an additional five minutes depending on how thick your piece of fish is.
  • Place a piece of salmon on a dinner place. Using a spoon spread the salsa verde over each piece. Put about 3 tablespoons of pico de gallo on top and serve.



Cooking Tip

Serve with a side of our avocado rice to make a complete meal. The salsa verde and pico de gallo can be made up to six hours ahead to save time. The fish may bake quicker than 20 minutes, so check ahead of time to prevent over cooking. Flake any leftover salmon and mix with pico de gallo and salsa for a unique salmon salad that can be eaten as a sandwich or with whole grain crackers.



Performance Fact

Salmon is high in omega-3 fatty acids, which are important for heart and brain health as well as countering inflammation. Tomatoes are rich in lycopene, which has been shown to be protective against a number of cancers. Vitamin C-rich salsa and pico de gallo will enhance iron absorption from the salmon.