Chili Lime Salmon

Yields4 ServingsPrep Time35 mins

Ready for a burst of flavor? Look not further than this dish!

2 tbsp olive oil

Zest of 1 lime (scrubbed if needed)

3 tbsp lime juice

¼ tsp chili powder

½ cup raw pumpkin seeds (pepitas)

4 salmon fillets, butterflied

Kosher salt and freshly ground pepper to taste

Place all the marinade ingredients in a container with a tight lid. Shake well to combine.

If you purchase salmon fillets, it’s easy to “butterfly” it yourself. Simply slit the flesh down the length of the fillet, making sure not to cut through the skin. Spread the two sides flat. Season salmon with salt and pepper.

Place the fillets in a non-reactive pan or dish and brush half the marinade over the salmon, making sure to cover all the fish. Allow to marinate 15 Minutess.

Preheat oven to 375 degrees F.

Add pumpkin seeds to the remaining marinade and stir to coat. Spoon the seeds down the center of each butterflied fillet. Bake 15 - 18 Minutes, basting with marinade after 10 Minutes.

Remove from oven and serve, basting or brush with accumulated sauce.

Nutrition Facts

4 servings

Serving size

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Chili Lime Salmon