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1
Toast pepitas (place pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. )
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2
Place toasted pepitas in a small bowl with butter, lime zest, lime juice and chili powder.
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3
Generously coat a large nonstick skillet with cooking spray and place over medium heat.
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4
Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side.
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5
Remove the pan from the heat.
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6
Transfer the salmon to a plate.
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7
Add the butter-lime mixture to the hot pan; stir until the butter is melted.
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8
Serve the salmon topped with the sauce.
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9
Additional serving suggestions: Serve with wild rice and steamed vegetables.
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10
PER SERVING: 259 Calories; 17 g Fat; 5 g Sat; 5 g Mono; 74 mg Cholesterol; 2 g Carbohydrates; 24 g Protein; 0 g Fiber; 360 mg Sodium; 458 mg Potassium.
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11
Exchanges: 3 lean meat, 1 fat.
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12
TIP: To skin the salmon: Place a salmon fillet on a clean cutting board, skin side down.
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13
Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand.
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14
Gently push the blade along at a 30 angle, separating the fillet from the skin without cutting through either.
