Roasted Salmon with Veggie Sushi Salsa

Roasted Salmon with Veggie Sushi Salsa - 3 Guiding Stars

Active Time

10 min.

Total Time

30 min.

Servings

4 (195 g)

Salmon doneness is strictly a matter of preference. The good thing about oily fish like salmon and tuna is that, unlike meats, peeking inside to see how done it is won’t really affect the final outcome. Fish won’t lose any appreciable moisture through the cut you make.

Serving Suggestion: Pair with steamed rice, a fresh green salad, or steamed vegetables.

Ingredients

1 lb. salmon filet
2 Tbsp. lemon juice
½ tsp. salt
Pepper to taste

Veggie Sushi Salsa:

½ tsp. sesame oil
2 tsp. soy sauce
2 tsp. rice wine vinegar
1 tsp. wasabi paste
1 cup cucumber, peeled and diced
⅔ cup avocado, diced
¼ cup sliced scallions
½ sheet nori, cut in slivers
2 tsp. sesame seeds, toasted

Directions

Preheat oven to 400ºF. Cut the salmon into four equal pieces and place them on a foil-lined and lightly oiled sheet pan. Sprinkle fish with lemon juice, salt, and pepper. Bake to desired doneness (15-18 minutes).
While salmon is cooking, whisk together the sesame oil, soy sauce, rice wine vinegar, and wasabi paste. Add the cucumber, avocado, scallions, and nori and toss to coat. Set aside.
Top fish with salsa and sprinkle with sesame seeds.

Nutritional analysis per serving: Calories 305; Total Fat 20.5g (26% Daily Value); Saturated Fat 4g (21% DV); Trans Fat 0g; Cholesterol 62mg (21% DV); Sodium 565mg (24% DV); Total Carbohydrate 5g (2% DV); Dietary Fiber 2.5g (9% DV); Total Sugars 1g; Includes 0g Added Sugars (0% DV); Protein 25g; Vitamin D 60% DV; Calcium 4% DV; Iron 6% DV; Potassium 15% DV; Vitamin B12 150% DV; Niacin 90% DV; Vitamin D 60% DV.