I adore salmon. That probably sounds odd, like I'm swooning and snuggling with a scaly fish with a funny face, but I'm serious! Salmon is my fish of choice and whether it's my birthday or it's brunch I'm ordering the pink fish. It's a given. It's also one of the best beauty booster foods out there and if my client likes fish, this is one of my recommendations! It's a great source of protein but also healthy fats so important for healthy skin and hair.
On any given day, if you poke your head into my fridge or freezer, there are likely perfectly portioned filets ready for a quick cook. To be perfect honest, I usually swing by Costco and grab a half fish to portion/freeze and use for a few weeks. We could talk about farm raised vs line caught vs Alaskan...but today it's just salmon okay? And tomatillos.
Tomatillos are beautiful. That top image (Yes, I shot it using the new camera!), is my desktop background right now! But too often tomatillos are relegated to only salsa status. And they're always paired with a massive amount of cilantro to make the blend pretty and bright green. But we're not going there. We're roasting them to bring out the natural flavors and add an acidic twist to a salmon fillet. Hell, they're even a little on the ugly side roasted.
Roasted Tomatillo Salmon
/// Ingredients ///
- 1/2 pound tomatillos, de skinned
- 1.5 T chili infused olive oil
- sea salt
- 6-7 oz salmon
/// Directions /// Roast tomatillos at 350 F with chili pepper olive oil and sea salt. Roast about 10 minutes, smash with fork, put over salmon with 1/2 lime juice, sea salt
To bake salmon fillet: Bake at 350 F for five minutes, then broil until flaky and there are no raw pieces inside the thickest part of the fillet.
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.