Roasted Hatch Chili & Jicima Salmon
Robust and spicy hatch chilis, roasted and paired with sweet jicima, make the perfect topping for rich and buttery salmon. This gluten-free and paleo recipe for salmon will have you craving dinnertime!
- Yield: 2 1x
- Category: Main, Fish
- Cuisine: American
Scale
Ingredients
- 1 Large Hatch Chili (or canned)
- 1 Small Jicima (about 1 cup chopped)
- 1 Tsp Dried Oregano
- 1 Tsp Dried Cilantro
- 1/2 Tsp Onion Powder
- 1/2 Tsp Minced Garlic
- 1/4 Tsp Smoked Paprika
- 1/4 Tsp Cumin
- 2 Wild Salmon Fillets
Instructions
- For the salsa:
- Preheat the oven to 425°F. Slice the hatch chili lengthwise in half, peel the jicima and chop in to chunks. Throw it all on a baking pan lined with parchment and bake for 35 minutes.
- Once roasted, turn the oven down to 400°F and remove.
- Place the chili, jicima, herbs, and spices in a food processor and pulse to a salsa texture.
- For the salmon:
- On a lined baking sheet, place your two salmon fillets down. Top each with the salsa, fully covering the tops.
- Bake the salmon in the 400°F oven for 15-20 minutes of until fully cooked (flakes apart easily).
Nutrition
- Serving Size: 1
