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!




  1. For the salsa:
  2. 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.
  3. Once roasted, turn the oven down to 400°F and remove.
  4. Place the chili, jicima, herbs, and spices in a food processor and pulse to a salsa texture.
  5. For the salmon:
  6. On a lined baking sheet, place your two salmon fillets down. Top each with the salsa, fully covering the tops.
  7. Bake the salmon in the 400°F oven for 15-20 minutes of until fully cooked (flakes apart easily).