Chili and Lime roasted Salmon with Blueberry and Corn Salsa

Chili and Lime Roasted Salmon with Blueberry Corn Salsa

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So we went from sweltering heat to rain storms here in New York in the last few days. And of course, it was Monday when it was like 90 degrees that I chose to go on a “carried away” 4 hour walking adventure with the girls. I am burnt. Like red and crispy as a lobster. I hope my dermatologist isn’t reading this. Truly, to know me is to know how psychotic I am about sunscreen, and I just don’t know what happened. I think I sweat everything off my shoulders. Anyways. It’s bad. Really bad. The damage being the worst, and the look of it being the second worst. There shall be no tanktops for the rest of the trip- I look horrifying with like the tanktop line, and the sports bra line all (literally) seared into my bright pink freckled shoulders. Gahhhhh!!!!!

Chili and Lime Roasted Salmon with Blueberry Corn Salsa

So other than my ridiculous burn/vanity getting in the way, we are having an awesome time here. I have implemented a “point” game during this trip. The girls get a point when they are polite to each other without asking, follow directions without arguing and walk long distances and clean up after them themselves without complaining. That kind of stuff. (I can also take away a point like if pint-sized Coco punches her sister in the stomach, which may have happened this morning.) At the end of the week, if they reach 20 points, the can get an outfit for their dolls at the American Girl Doll Store. That is the big treat. I like this game. I might start implementing it at home, it seems to be working really well (outside of Coco and her alarmingly hard slug for a small child of 4).

Chili and Lime Roasted Salmon with Blueberry Corn Salsa

We get home in a few days and I was just thinking that on Friday night I am craving a big slab of Salmon (it’s the Seattle in me- we locals crave things like that!) Which reminded me that I have had this recipe in my archives waiting to share with you.

Chili and Lime Roasted Salmon with Blueberry Corn Salsa

The salmon was inspired by this oven baked Salmon recipe over at Spicy Perspective and then I just tweaked it and added this amazing Blueberry Corn and Basil Salsa. This is a quintessential Summer meal. The salmon is so delicious and spicy and the Blueberry Corn Salsa is fresh and sweet and tart all at the same time- a perfect compliment to the salmon. Try this for your next family dinner!
To make this Chili and Lime Roasted Salmon, this is what you do:
Preheat the oven to 350 degrees. Place the salmon on a sheet pan, preferably covered in a piece of parchment or foil.

Drizzle the salmon with the 2 tablespoons of olive oil and then sprinkle with the limes zest. Take a rasp or fine grater and grate the jalapeno over the fish as well. Finally squeeze the juice of one lime over the fish. Generously season with kosher salt.

Chili and Lime Roasted Salmon with Blueberry Corn Salsa

When the oven is hot, place the fish in the oven and roast for 10 minutes.

Chili and Lime Roasted Salmon with Blueberry Corn Salsa

Remove the fish from the oven and serve hot or at room temperature with the Blueberry Corn Salsa.

Chili and Lime Roast Salmon with Blueberry Corn Salsa

 

Recipe: Chili and Lime Roasted Salmon with Blueberry Corn Salsa

Ingredients

  • 1 side of salmon (this was about 3.5 pounds)
  • 2 tablespoons olive oil
  • 2 limes, zested
  • 1 jalapeno
  • kosher salt to taste
  • Blueberry Corn Salsa

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the salmon on a sheet pan, preferably covered in a piece of parchment or foil.
  3. Drizzle the salmon with the 2 tablespoons of olive oil and then sprinkle with the limes zest. Take a rasp or fine grater and grate the jalapeno over the fish as well. Finally squeeze the juice of one lime over the fish. Generously season with kosher salt.
  4. When the oven is hot, place the fish in the oven and roast for 10 minutes. Remove the fish from the oven and serve hot or at room temperature with the Blueberry Corn Salsa.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

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25 Comments

  1. Vicki B says:

    That is the most brilliant point system ever! Ahhh, the four year old pre-emptive strike of choice. My four year old granddaughter is in this phase, too. What has been interesting is all three granddaughters had different ways of unleashing their displeasure. One was a scratcher, the other favored head butts and this last one has an entire arsenal. Going off dairy has made a huge difference but there is just something about the four year old age and phase stage that can make them seem possessed at times. The pre school teacher called it the 52 card pick up phase, where they vacillate between toddlerhood and big kid. She said their internal world is literally thrown into continual chaos. Siblings seem to get the worst of it.

    I think I’ll just dive into the Blueberry corn salsa!

    • Vicki that made me laugh so hard. Yes- Coco has not quite learned to harness her emotions :)

  2. Naomi says:

    I love that point game! Totally going to use it. The salmon-wonderful and beautiful!

    • Thanks Naomi- yes the point game is my new savior.

  3. Loe the chili and lime on salmon and that salsa sounds so good!

    • Thanks Kevin- the chili and lime really makes the salmon :)

  4. Jenny Flake says:

    I could totally go for this salmon tonight!!! Great recipe!!

    • Thanks JennY! Super easy weeknight meal- 15 minutes!!

  5. Oh yes, we’ve done those point games, too. It’s amazing how much more aware of themselves they are when they have to work hard to find opportunities to be kind.

    I am loving the whole sweet-salty-spicy-tangy thing you have going on with this salmon!

    • I love the points Dara! I think we are going to turn into a point a marble game and then they have to fill a jar with marbles….

      Glad you like the salmon recipe!

  6. Oh no!! Get on that aloe!! Lovely fish with that sweet salsa on top!!

    • I know Julie- I am aloeing up like no other! Thank you!

  7. Maria says:

    Love that salsa!

  8. Looks relish Heather!! Especially loving this salsa!

  9. Nikki B says:

    This is so crazy, we just got from NYC yesterday, spend there most awesome week. We were on the plane Tuesday at 3 when the drizzle finally started. Would of loved to bumped into you and introduce myself.
    Hate the burns and the damage to the skin. I am dreaming of a full-body swim suit for next summer to cover myself with :-) Hear it’s the current fashion with Japanese now.
    Love the salmon– we often bake it like that, need to try it with your toppings

  10. Judith says:

    Your website is the best. So easy to access, pic’s and recipes are wonderful and easy to print. Love it!! Keep up the good work!!!

  11. Rebecca says:

    Hi Heather, what are those red peppers you used here? I see them in some of your other recipes and am always looking to add some spice to my food!!

    • Hi rebecca! I use Red Fresno Chili’s a lot. They just look like red jalapeño peppers and they are at almost all grocery store- they should be easy to find! If you can’t, I would substitute a jalapeño!

  12. Mari says:

    Can I tweak this recipe to make less amount after? Still work?

    • Less Salmon Mari?

      Sure! Absolutely! If you were doing this for an 8 ounce portion cut everything to quarters, and for a 1pound piece of salmon about 1/3 the amount of zest and chili and salsa!

  13. Anastasia says:

    Hello Heather! What a fabulous recipe! I live in Alaska and we have a freezer full of salmon. I am always looking for different fresh and healthy fish recipes. I made this with the blueberry, corn and basil salsa a few nights ago and it was amazing. The only variation I made was sprinkling some Hungarian paprika on my salmon because I pulled a fillet from last summer’s catch from the freezer (Silver aka Coho) and it was not a red and beautiful as yours in the picture. I LOVE the grated jalapeño! I did not tell my boys because they would have refused to eat it… It gave the fish just the right amount of heat – AND THE SALSA… that will be a staple in our house. It’s so refreshing, fresh and crisp and the flavors are music in the mouth. Really, it’s such a great recipe, flavorful and healthy!

  14. What a genius system! After having both the kids home all summer, I could’ve used this a few months ago, but its never too late to start. This salmon looks killer, I’m definitely making this one!