INGREDIENTS
- 1 ¼ pounds salmon fillet, cut into 4 portions
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon kosher salt, divided
- ½ teaspoon ground pepper, divided
- ½ teaspoon ground cumin
- 8 ounces tomatillos, husked, rinsed and chopped (see Tip)
- 1 medium tomato, chopped
- ½ cup chopped fresh cilantro
- ½ cup chopped red onion
- 1 medium jalapeño pepper, chopped
- 2 tablespoons lime juice
DIRECTIONS
1. Position rack in upper third of oven; preheat broiler to high.
2. Place salmon on a rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cumin. Broil the salmon until it is opaque and flakes easily with a fork, 6 to 9 minutes.
3. Meanwhile, combine tomatillos, tomato, cilantro, onion, jalapeño and lime juice with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Serve the salmon with the salad.
NUTRITION FACTS (per serving)
| 267 | Calories |
| 13g | Fat |
| 8g | Carbs |
| 30g | Protein |
| 4 servings | Serving Size |