Salmon with Tomato Salsa Recipe

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Moist and flavorful, this salmon is easy to prepare, ready in minutes and delicious to eat.
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  • 6 filets fresh salmon, 6 to 8 ounces each
  • salt and pepper to taste
  • 1 fresh lemon, cut into wedges
  • Salsa
  • 1 1/2 cups fresh ripe tomatoes, diced - 2 medium
  • 28 oz can of diced tomatoes, drained can be substituted
  • 3/4 cup corn kernels, cooked
  • 1/4 cup red onion, minced (sweet onion can be substituted)
  • 1/4 cup fresh cilantro, chopped
  • 1 clove garlic, crushed
  • 1 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
Container:11 x 17 baking sheet or broiler pan
30 mins
10 mins
40 mins
  • Salsa Preparation: In small bowl, combine garlic, olive oil, balsamic vinegar, corn kernels, tomatoes, onion, and cilantro.
  • A sweet onion can be substituted for the red onion if a milder onion flavor is desired.
  • Canned tomatoes can be substituted for fresh tomatoes. A 28 ounce can provides about 1 1/2 cups. If canned tomatoes are used, drain the juice. If desired, use a can of seasoned diced tomatoes to add an extra spiciness to the salsa.
  • Mix all ingredients together and set aside until ready to serve. Makes approximately 2 1/2 cups of salsa.
  • Preheat oven at 400° F.
  • Clean salmon filets lightly by rinsing with cold water. Pat dry with paper towels.
  • Line a baking sheet or broiler pan with foil and spray foil with non-stick cooking spray. Arrange filets skin side down and evenly spaced on bakeware.
  • Add salt and pepper seasoning to filets.
  • Bake filets until meat is opaque throughout or begins to flake easily, which will normally require 6 to 9 minutes in oven.
  • Remove from oven and serve. Garnish with lemon wedges and tomato salsa.
  • NOTE: A garden variety canned salsa can substituted for fresh salsa if desired. This will reduce the preparation time by 15 minutes.
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