In this paramount spring time dish, roasted tomatoes and Ojai Pixies create a bright, fresh, sweet, and sour salsa, the perfect dressing to stand on the spicy salmon soapbox.
I was so enamored by the Ojai Pixies that I used in the Chard, Pixie, and Millet Salad with Chia Seed Pixie Dressing that I wanted to use it outside of a salad. A fruit that special and delicious deserves a spot on the main entrée platform :)
In keeping with my health-conscious theme, I opted for a roasted salmon recipe. Mmmm…those omega-3s! Plus, it’s time I added another salmon recipe, considering how popular the Baked Lemon and Herb Salmon was.
To top the flaky and light salmon, I created a bright and fresh dressing using pixies and roasted tomatoes.
I love roasted tomatoes. Not only does it concentrate the flavors, but I love how soft the skin becomes and easier to handle when biting into. No surprise bursts, if you know what I mean :) The roasted tomatoes combined with the pixies create a sweet and sour salsa. For extra umph and flavor, I threw in some mint and shallots and pixie juice! Talk about a punch of flavor!
Before being popped in the oven, the salmon is lightly coated with a chile oil to add some spice and flare to the fish.
This dish is the perfect spring time dish for a lunch or dinner that won’t send you into a food coma. Create a pixie themed meal by pairing it with my Chard, Pixie, and Millet Salad with Chia Seed Pixie Dressing. So incredibly delicious!
Spicy Salmon with Roasted Tomatoes & Pixie Salsa
Yields 2 salmon filets
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Ingredients
1 cup grape tomatoes
2 tablespoons olive oil, separated
1 Ojai Pixie, peeled and chopped into ½ -inch pieces
1 shallot, diced
1 tablespoon fresh mint leaves, minced
1 ½ teaspoons fresh Ojai Pixie juice
1 teaspoon chili powder
⅛ teaspoon cayenne pepper
2 Salmon filets, ½ – ¾ pound each
Directions
- Preheat oven to 400°F and line a rimmed baking sheet with foil.
- Place the tomatoes on the lined baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat. Roast for 12-13 minutes, until the skin begins to burst, turning the tomatoes half way into roasting*.
- Transfer the tomatoes to a small bowl and stir with the chopped pixie, shallot, mint, and pixie juice. Set aside.
- In a small bowl whisk together the remaining 1 tablespoon of olive oil, chili powder, and cayenne.
- Place the salmon filets, skin side down, onto the now empty lined baking sheet. Brush on a light coat of the chile oil onto each filet. Roast in the oven for 6-9 minutes, until the salmon is opaque, light pink, and flaky. Let rest for 1-2 minutes.
- Spoon the tomato and pixie salsa over the salmon. Serve warm.
Notes
* Maintain the oven at 400°F after removing the tomatoes.
Disclaimer: Melissa’s Produce provided some of the produce used in this post. Melissa’s Produce’s goal is to educate and inspire people to eat better. Their mission is to increase produce consumption in the U.S. in an effort to make a healthier America, a mission that I stand behind.
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I made salmon for the first time the other day! Trying to nail it without drying it out! This one looks nice and moist!
It sure is! The key is a short cook time :D