Prep/cook time: 28 minutes Serves 4 / The piquant relish adds a delicious zing to this dish. Ingredient tip: Try to use salmon fillets of an even 1-inch thickness, which won’t dry out as quickly.
1 1/2 pounds wild salmon fillets
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
3/4 teaspoon chili powder, divided
1 cup cherry tomatoes, sliced into quarters
1 cup medium diced avocado
1 tablespoon minced shallots
2 tablespoons cilantro
1 teaspoon fresh lemon juice
1. Preheat oven to 500°. Cut fish into four pieces, leaving skin on; rinse and pat dry. Place fish skin side down on a metal baking sheet. Rub with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/2 teaspoon chili powder.
2. Reduce oven temperature to 275°. Place salmon in oven on lowest rack and roast 6–14 minutes, so that centers of thickest parts are translucent when cut into with a knife.
3. In a medium bowl, stir together remaining salt, chili powder, and olive oil with tomatoes, avocado, shallots, cilantro, and lemon juice. Remove salmon from oven, transfer to plates, and serve with relish.
PER SERVING: 377 cal, 54% fat cal, 22g fat, 4g sat fat, 77mg chol, 38mg protein, 5g carb, 3g fiber, 379mg sodium
