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Roasted Chili-Rubbed Salmon


Prevention Magazine

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  • 1 Tbsp olive oil
  • 1/2 cup coarsely chopped red onion
  • 2-1/2 tsp chili powder
  • 1 bag (14oz) frozen corn kernels
  • 1 cup frozen mixed bell pepper strips
  • 1/4 cup chopped cilantro
  • 4 4oz boneless, skinless salmon fillets, about 1" thick
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper


Servings 6
Preparation time 18mins
Cooking time 30mins


Step 1

Preheat oven to 450 deg.

Heat oil over medium heat in 10" ovenproof skillet or shallow stovetop-to-oven baking dish. Add onion and cook, stirring, 2 minutes.

Add 1-1/2 tsp of chili powder and stir to blend. Add corn and bell pepper strips and cook over medium heat, stirring until vegetables are no longer icy, 2 to 3 minutes. Stir in chopped cilantro. Spread vegetables in an even layer.

Sprinkle remaining tsp of chili powder evenly on salmon. Place fish, chili side up, on vegetables. Sprinkle with salt and pepper.

Place in oven and roast until center of fish is no longer translucent, about 12 minutes. Serve each fillet on bed of vegetables and garnish with cilantro sprig.


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