EatingWell


What's This?
Serving size 4
Prep Time
Total Time

Ingredients

2 Tbsp unsalted pepitas (see tip)1 Tbsp butter½ tsp lime zest2 Tbsp lime juice¼ tsp chili powder1 lb salmon fillet, skinned (see tip) and cut into 4 portions½ tsp salt¼ tsp freshly ground pepper

Directions

1. Toast pepitas (see Tip). Place in a small bowl with butter, lime zest, lime juice and chili powder.

2. Generously coat a large nonstick skillet with cooking spray and place over medium heat. Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side. Remove the pan from the heat. Transfer the salmon to a plate. Add the butter-lime mixture to the hot pan; stir until the butter is melted. Serve the salmon topped with the sauce.

Tips: Pepitas (hulled pumpkin seeds) can be found in the bulk-foods section of natural-foods stores or Mexican groceries.

 

Place a salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Place pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 185
  • Calories from fat 81
  • Total Fat 9gm 14%
  • Sodium 349mg 15%
  • Total Carbohydrates 2gm 1%
  • Protein 24gm
  • Cholesterol 61mg 20%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Lunch, Diabetic, Gluten Free, Healthy, Low Carb, Low Fat, Salmon, American, Easy, 30 Minute, Quick, Fall, Spring, Summer, Winter, New Year, Entertaining

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