Baked Salmon with Tomato Salsa
- 1 Tbs olive oil
- 1 1/2 lbs salmon fillets
- 4 large plum tomatoes, cored and diced
- 1/2 red onion, chopped
- 1/2 orange bell pepper, diced
- 1/2 bunch fresh cilantro, chopped (thick stems removed; about 1/2 cup)
- 1 hot chili pepper, such as a jalapeño or serrano, seeded and diced, optional
- 1 tsp dried oregano
- 1 large clove garlic, thinly sliced
- juice of 3 limes
- 1/4 tsp red pepper flakes, optional
- 3 to 4 Tbs minced flat-leaf parsley, optional
- Preheat the oven to 425°F.
- Brush the olive oil in a baking pan large enough to hold the salmon fillets comfortably. Lay the salmon in the pan.
- In a bowl, combine the tomatoes, onion, bell pepper, cilantro, chili pepper, if using, oregano, and garlic. Add the lime juice and pepper flakes, if using, and toss to mix. You will have about 4 cups. Spoon the salsa and juices around the salmon in the pan, spooning a little on top, too. Cover with aluminum foil.
- Bake for 10 to 12 minutes. Remove the foil and check for doneness. If the salmon is not opaque and flakes when prodded with a fork, replace the foil and bake for 8 to 10 minutes longer, or until cooked. Check several times during cooking. Serve immediately, sprinkled with parsley, if desired.
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