Here’s a delicious, flavorful recipe inspired by vibrant Mexican flavors. Not only is this dish full of nutritious Omega-3 and Omega-6 fats from the salmon; you can pair it with colorful veggies and rice for a complete, healthy meal.
For the salmon:
- 2 tbsp. unsalted pepitas
- 1 tbsp. butter
- 2 tbsp. lime juice
- ½ tsp. chili powder
- 1 tsp. grated lime zest
- 1 lb. Atlantic salmon fillet
- Salt and pepper to taste
For the side dishes:
- 1 c. wild rice
- 1 tbsp. olive oil
- 1 zucchini
- 1 red bell pepper
- 1 tbsp. butter
- lime juice
How to Prepare:
Step 1: Before cooking the salmon, boil 2 cups of water to cook your wild rice. Add olive oil with rice. (Depending on the kind of rice you have, time to cook may vary).
Step 2: Sautée chopped zuchinni halves and red bell pepper slices in a skillet with butter. Squeeze some lime juice to add flavor. This will pair the veggies well with the salmon. Once the veggies are done, set aside.
Step 3: Toast the pepitas in a toaster oven for approximately 5 minutes. In a small bowl, mix the melted butter, lime zest, lime juice, and chili powder. Add toasted pepitas when they’re done.
Step 4: To prepare the salmon, preheat the oven’s broiler and set the oven rack 5-6 inches from the heat source. Line your pan with aluminum foil and add non-stick spray. Cut the fillet into 4-5 strips, about 2 inches wide. Place the salmon on the pan skin-side down, and broil in the oven for 3 minutes. Turn fillets so that one side faces up, broil for 3 minutes again. Turn fillets so that the opposite side faces up, and broil for another 3 minutes. Fish should flake easily with a fork at this point.
Note: make sure you have tongs or a proper utensil to flip the salmon as it broils. You can check out this helpful YouTube video on how to broil salmon properly.
Step 5: Take the salmon out, drizzle with the lime-pepita butter. Serve with rice and sautéed veggies.
Now, enjoy a delicious meal with robust flavor your whole family can enjoy!