Salsa Topped Salmon Recipe

Name: Salsa Topped Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 8 -10 cherry tomatoes, halved; 1 medium shallot, quartered; 1 garlic clove; 1 tablespoon fresh cilantro; 2 teaspoons jalapenos, seeded; 2 teaspoons olive oil; 1 teaspoon lime juice; 1 teaspoon ground cumin; ¼ teaspoon salt; ¼ teaspoon fresh ground pepper; ⅛ teaspoon hot pepper sauce; 2 (6 ounce) salmon fillets, 1-inch thick and skin removed

Servings: persons

8 -10 cherry tomatoes, halved
1 medium shallot, quartered
1 garlic clove
1 tablespoon fresh cilantro
2 teaspoons jalapenos, seeded
2 teaspoons olive oil
1 teaspoon lime juice
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon fresh ground pepper
⅛ teaspoon hot pepper sauce
2 (6 ounce) salmon fillets, 1-inch thick and skin removed

1
Place the tomatoes, shallot, and garlic clove in the bowl of a food processor.
2
Pulse until coarsely chopped.
3
Add all of the remaining ingredients, except the salmon.
4
Pulse until finely chopped.
5
Place the salmon in a nonreactive shallow baking dish, and top with the salsa.
6
Cover and refrigerate for 15-20 minute.
7
Meanwhile, heat the oven to 400 degrees F.
8
Bake the salmon for 8-10 min or until the salmon just begins to flake.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 8 -10 cherry tomatoes, halved, 1 medium shallot, quartered, 1 garlic clove, 1 tablespoon fresh cilantro, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Topped Salmon

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