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Spicy Salmon with Heirloom Tomato Salsa

Just because you don’t eat Paleo doesn’t mean you shouldn’t try this recipe. That’s the great thing about Paleo recipes. Most are high quality, whole foods that are healthy for everyone. Just add something like whole grain or wild rice and you have a meal that can be enjoyed by the entire family.

Heirloom tomatoes are fairly new to me, but let me tell you, they’re a new favorite. Sweet. Savory. Delicious. If they aren’t in season, or if another type of tomato is on sale, they will work perfectly fine in the recipe. Also, if you can’t find wild caught salmon, don’t worry. We strive for the highest quality we can find and afford, but don’t stress if we need to substitute.

Spicy Salmon with Heirloom Tomato Salsa

Author/Source:

Christine @ onceamonthmeals.com

Ingredients:

Spicy Salmon and Marinade

  • 4 salmon fillets, wild caught
  • 2 cloves garlic, minced
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice, freshly squeezed
  • 4 teaspoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper, freshly ground
  • 1/2 teaspoon cayenne pepper

Heirloom Tomato Salsa

  • 1/2 cup heirloom tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice, freshly squeezed
  • 2 Tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 cup fresh oregano, chopped

Directions:

In a shallow dish, combine marinade ingredients and mix thoroughly. Add salmon to marinade coating both sides. Let salmon marinate in refrigerator for 20-30 minutes. While salmon is marinating, combine salsa ingredients and mix thoroughly. Remove salmon from marinade and place on foil lined baking pan. Broil for 8-10 minutes, until flaky. Top with salsa, serve and enjoy!

Freezing Directions:

Follow directions up until broiling. Place salmon and marinade in one freezer bag. Place salsa in another. Tape bags together, label and freeze flat. To serve: Thaw. Remove salmon from marinade and place on foil lined baking pan.  Broil for 8-10 minutes, until flaky. Top with salsa, serve and enjoy!

Servings: 4

**conversion chart image provided by Erik Spiekermann

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