A delectable topping for any fish, this roasted tomato salsa is fresh and as simple as it gets. A flavorful mixture of roasted tomatoes, scallions, red onions and sliced serrano peppers–a dash of red wine vinegar into the salsa gives the perfect acidity to this unique garnish.
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Baked Salmon with Roasted Tomato-Serrano Salsa
Ingredients:
- 4 (6-7 oz.) salmon fillets
- Salt and pepper
- 2 tomatoes, cut into rounds
- 3 serrano peppers, sliced
- ½ red onion, diced
- 4 scallions, ends trimmed and sliced
- Extra virgin olive oil
- 1 Tablespoon red wine vinegar
Directions:
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Place the salmon filets on one sheet, and the tomatoes, peppers, onions and scallions on the other. Sprinkle the fish with a pinch of salt and pepper. Drizzle a touch of oil on the vegetables and then season with salt and pepper as well.
- Bake the salmon and veggies in the preheated oven for 19-20 minutes, or until the fish is flaky and the veggies are tender. Cut the tomatoes into a medium dice and place in a small mixing bowl along with the roasted veggies. Drizzle with the vinegar.
- Serve the fish with the roasted salsa on top.
Tagged: fish, red wine vinegar, roasted salsa, roasted tomato salsa, roasted tomatoes, salmon, salsa, serrano peppers
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