Roasted Salmon with Watermelon Salsa
This roasted salmon with watermelon salsa is a delicious summertime meal that is packed with flavor!
Servings 4 servings
Calories 315kcal
Ingredients
For the roasted salmon and green beans:
- 1 lb green beans, ends trimmed
- 1 tbsp olive oil
- ½ tsp salt, divided
- ½ tsp black pepper, divided
- 1 ¼ lb salmon (I prefer wild caught; see notes)
- 1 tsp paprika
- ¼ tsp garlic powder
- ¼ tsp oregano
- ⅛ tsp cayenne (optional)
For the watermelon salsa:
- 2 cups diced seedless watermelon
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- 1 jalapeno, seeded and minced
- ½ lime, juiced
- ½ tbsp olive oil
- ⅛ tsp salt
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, toss the green beans with the olive oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Spread on the baking sheet, leaving space in the center of the baking sheet. Place the salmon in the center of the baking sheet.
- In a small prep bowl, combine the paprika, garlic powder, oregano, cayenne, and remaining ¼ teaspoon of salt and ¼ teaspoon of pepper. Spread on top of the salmon.
- Place the baking sheet in the oven, and bake for about 15 minutes, or until the salmon flakes easily with a fork and the green beans are tender.
- Meanwhile, prepare the watermelon salsa. Combine the watermelon, red onion, cilantro, jalapeno, lime, olive oil, and salt in a bowl. Stir well.
- When the salmon and green beans are done cooking, divide into four portions and top the salmon with the watermelon salsa.
Notes
- I recommend using 1-2 large salmon fillets, rather than individually portioned pieces of salmon for this recipe. Individually portioned salmon will cook more quickly, so you may end up with overcooked salmon or undercooked green beans. However, if you do have smaller pieces, you can simply cook the green beans alone for 5-10 minutes first, then add the salmon and start checking it around 8-10 minutes.
- I prefer wild caught salmon but farmed salmon is fine to use too! The nutrition analysis below is based on wild caught salmon which is a little leaner. Wild caught fish may cook a little more quickly than farm-raised fish due to the lower total fat content.
- This is a light recipe, so if you are active I’d encourage you to pair it with a starchy side like a baked potato or rice pilaf.
Nutrition
Calories: 315kcal