Salmon Fiesta recipe

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Ingredients

1 pound salmon fillets
1 lemon
salt and ground black pepper to taste
¼ cup olive oil, divided
1 onion, chopped
1 small green bell pepper, chopped
4 cloves garlic, minced
2 tomatoes, skin removed and flesh chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
2 tablespoons cayenne pepper
1 pinch white sugar
1 avocado, diced
2 sheets phyllo dough

Nutrition Info

398.5 calories
carbohydrate: 21.1 g
cholesterol: 48.7 mg
fat: 26 g
fiber: 7.2 g
protein: 24.4 g
saturatedFat: 4.1 g
servingSize: -
sodium: 148.7 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle salmon with lemon juice, salt, and pepper.

  2. Heat 2 tablespoons oil in a skillet over medium heat. Add onion and green bell pepper, cook until softened, about 5 minutes. Add garlic, stir. Add tomatoes, cook until softened, about 5 minutes. Stir in parsley, tarragon, dill, cilantro, and mint. Add cayenne pepper and sugar, season with salt and pepper. Stir in avocado.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Pour remaining 2 tablespoons oil into a bowl. Place 1 sheet of phyllo dough on a cutting board, brush with oil and cover with a second sheet. Place salmon on top of pastry, toward the bottom edge. Top with 1 to 2 spoonfuls of the tomato-herb sauce, spreading evenly. Roll the pastry over the salmon, seal edges. Place on a baking sheet.

  5. Bake in the preheated oven until golden, about 45 minutes. Reheat remaining sauce and serve with the salmon.

Recipe Yield

4 servings

Recipe Note

Salmon wrapped in phyllo pastry and served with a zesty avocado tomato sauce. Very light salmon dish.

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