Wednesday, September 10, 2014

Chile and Lime Roasted Salmon

Salmon! I love it, it is so easy to make and healthy for you in a number of ways. I keep a big bag of frozen salmon in the freezer and that way I can take a few fillets out in the morning and whip up a seasoning before putting it in the oven for a little bit. 

So, my most recent salmon recipe try was  Chile and Lime Roasted Salmon served with Blueberry Corn and Basil Salsa, yum! I was originally directed to this recipe from Sweet Little Bluebird's blog (can we pause and just say how this blog was meant for me?!?!) On Sweet Little Bluebird, she mentioned this entire receipt combo and directed me to Heather Christo's blog for the recipes! Before I dive into the recipes let me just say, this was so easy to put together and delicious.  I played around with the ingredients a bit since my salmon fillets weren't quite as big as Heather's portions. Below are the recipes for the Chile and Lime Roasted Salmon and Blueberry Corn and Basil Salsa, recipes are as is, not with my modifications!  Enjoy!

Chile and Lime Roasted Salmon (originally from Heather Christo's blog)


  • 1 side of salmon, about 3.5 pounds (I used a couple of fillets)
  • 2 tablespoons olive oil
  • 2 limes, zested
  • 1 jalapeno
  • kosher salt to taste
1. Preheat oven to 350. Cover a baking sheet with parchment paper or foil.
2. Place salmon on baking sheet.
3. Drizzle salmon with 2 tablespoons of olive oil then sprinkle with lime zest.  Finely grate the jalapeno over the salmon. Squeeze the juice of one lime over the fish and season with kosher salt.
4. Once the oven is hot, place the salmon in the oven and roast for 10 minutes. 
5. Serve salmon hot with the Blueberry Corn Salsa.
Blueberry Corn and Basil Salsa (also from Heather Christo's blog)
  • 1 ear fresh raw corn, cut off the cob
  • 1 cup blueberries
  • 1/2 red onion, finely diced
  • 1 red chili, thinly sliced
  • 1/2 cup basil, thinly sliced
  • 1 tablespoon olive oil
  • 1 lime zested and juiced
  • kosher salt to taste
1. In a Medium bowl, toss together the corn, blueberries, onion, chili and basil.  Drizzle with olive oil and add the lime zest and juice.  Salt to taste.   
Chili and Lime Roasted Salmon with Blueberry Corn and Basil Salsa
I served with a side salad and loved it. Happy Cooking!

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