Mexican Salmon Recipe

Name: Mexican Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Salmon Fillets; 1/4 cups Packed Cilantro; 6 ounces, weight Tomato Paste; 1 teaspoon Guajillo Chili Powder; 1 teaspoon New Mexico Chili Powder; 1 teaspoon Aleppo Flakes; 1 teaspoon Smoked Paprika; 1 teaspoon Salt; 1 teaspoon Pepper; 2 whole Jalapeno Peppers; 2 Tablespoons Old Bay Seasoning; 1 Tablespoon Grapeseed Oil; Vegetables; 2 whole Zucchini; 2 whole Zucchini Squash; 1 whole Avocado; 1/2 cups Fat-free Plain Greek Yogurt

Servings: persons

1- 1/2 pound Salmon Fillets
1/4 cups Packed Cilantro
6 ounces, weight Tomato Paste
1 teaspoon Guajillo Chili Powder
1 teaspoon New Mexico Chili Powder
1 teaspoon Aleppo Flakes
1 teaspoon Smoked Paprika
1 teaspoon Salt
1 teaspoon Pepper
2 whole Jalapeno Peppers
2 Tablespoons Old Bay Seasoning
1 Tablespoon Grapeseed Oil
Vegetables
2 whole Zucchini
2 whole Zucchini Squash
1 whole Avocado
1/2 cups Fat-free Plain Greek Yogurt

1
Roast the jalapenos in a 325 degrees F oven for 20 minutes.
2
Add cilantro, jalapenos, tomato paste and spices to the food processor and pulse until fully incorporated.
3
Place in a skillet and simmer for 3 or 4 minutes.
4
Spiralize the zucchini and squash.
5
Season the salmon fillets with the Old Bay Seasoning.
6
Heat your cast iron skillet on medium high heat and add the oil.
7
Once hot, add the salmon and cook 2 minutes on the flesh side.
8
Flip to the skin side and place in the oven for 8 minutes.
9
Remove from oven and let rest for 2 minutes.
10
Add the spiralized vegetables to the sauce for 2 minutes.
11
Serve by placing the salmon on top of the zucchini and sauce.
12
Pour a small amount of the sauce over the salmon.
13
Mix the avocado and yogurt.
14
Drizzle with avocado crema.
15
Serve and enjoy!

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1- 1/2 pound Salmon Fillets, 1/4 cups Packed Cilantro, 6 ounces, weight Tomato Paste, 1 teaspoon Guajillo Chili Powder, and more.

Yes, Mexican Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Salmon

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