{recipe} roasted spice-crusted salmon with pineapple-red onion salsa

Obsessed with this bookazine. Every recipe is extremely simple but innovative, as well as healthy and well-balanced. I have tried multiple recipes already, but I won't stop until I've tried them all! This time, I decided on the roasted salmon with a pineapple-red onion salsa!

Prep: 3 minutes 

Cook: 20 minutes

Pineapple-Red Onion Salsa:

I recommend making this prior to the salmon so flavors have time to intensify.

- 2/3 cup chopped pineapple

- 1/3 cup finely chopped red onion

- 2 teaspoons grated lemon rind

- 2 tablespoons fresh lemon juice

- Handful of chopped cilantro

- 1 tablespoon extra-virgin olive oil

- 1/4 teaspoon salt

*I'll probably add a little bit of finely-chopped jalapeño next time I make this salsa!

Directions:

Combine all ingredients in a small bowl. Stick in refrigerator while you prepare the salmon.

Roasted Salmon:

-2 (6oz) salmon fillets (~1 inch thick)

- Cooking spray

- 1 teaspoon ground cumin

- 1 teaspoon paprika

- 1 teaspoon freshly ground black pepper

- 1/4 teaspoon salt

- Pineapple-Red Onion Salsa

- Lemon wedge to squeeze on fish right before serving

Directions:

Prepare oven to 350 degrees. Arrange fillets on a foil-lined baking sheet coated with cooking spray.

Combine cumin and next three ingredients (through salt). Rub spice mixture over tops of fillets. Coat fillets with cooking spray.

Bake at 350 degrees for 20 minutes or until desired degree of doneness. (Notice the color change?)

Serve fillets with pineapple-red onion salsa, corn-on-the-cob, and rice.

Click through for recipe without photos.

Roasted Salmon:

Ingredients:

-2 (6oz) salmon fillets (~1 inch thick)

- Cooking spray

- 1 teaspoon ground cumin

- 1 teaspoon paprika

- 1 teaspoon freshly ground black pepper

- 1/4 teaspoon salt

- Pineapple-Red Onion Salsa

- Lemon wedge to squeeze on fish right before serving

Directions:

Prepare oven to 350 degrees.

Arrange fillets on a foil-lined baking sheet coated with cooking spray.

Combine cumin and next three ingredients (through salt). Rub spice mixture over tops of fillets. Coat fillets with cooking spray.

Bake at 350 degrees for 20 minutes or until desired degree of doneness.

Serve fillets with pineapple-red onion salsa, corn-on-the-cob, and rice.

Pineapple-Red Onion Salsa:

Ingredients:

I recommend making this prior to the salmon so flavors have time to intensify.

- 2/3 cup chopped pineapple

- 1/3 cup finely chopped red onion

- 2 teaspoons grated lemon rind

- 2 tablespoons fresh lemon juice

- Handful of chopped cilantro

- 1 tablespoon extra-virgin olive oil

- 1/4 teaspoon salt

*I'll probably add a little bit of finely-chopped jalapeño next time I make this salsa!

Directions:

Combine all ingredients in a small bowl. Stick in refrigerator while you prepare the salmon.