Mexican Salmon

Name: Mexican Salmon
Ingredients: 1- 1/2 pound Salmon Fillets; 1/4 cups Packed Cilantro; 6 ounces, weight Tomato Paste; 1 teaspoon Guajillo Chili Powder; 1 teaspoon New Mexico Chili Powder; 1 teaspoon Aleppo Flakes; 1 teaspoon Smoked Paprika; 1 teaspoon Salt; 1 teaspoon Pepper; 2 whole Jalapeno Peppers; 2 Tablespoons Old Bay Seasoning; 1 Tablespoon Grapeseed Oil; Vegetables; 2 whole Zucchini; 2 whole Zucchini Squash; 1 whole Avocado; 1/2 cups Fat-free Plain Greek Yogurt

17 ingredients

15 steps

Ingredients

1- 1/2 pound Salmon Fillets
1/4 cups Packed Cilantro
6 ounces, weight Tomato Paste
1 teaspoon Guajillo Chili Powder
1 teaspoon New Mexico Chili Powder
1 teaspoon Aleppo Flakes
1 teaspoon Smoked Paprika
1 teaspoon Salt
1 teaspoon Pepper
2 whole Jalapeno Peppers
2 Tablespoons Old Bay Seasoning
1 Tablespoon Grapeseed Oil
Vegetables
2 whole Zucchini
2 whole Zucchini Squash
1 whole Avocado
1/2 cups Fat-free Plain Greek Yogurt

Directions

1

Roast the jalapenos in a 325 degrees F oven for 20 minutes.
2

Add cilantro, jalapenos, tomato paste and spices to the food processor and pulse until fully incorporated.
3

Place in a skillet and simmer for 3 or 4 minutes.
4

Spiralize the zucchini and squash.
5

Season the salmon fillets with the Old Bay Seasoning.
6

Heat your cast iron skillet on medium high heat and add the oil.
7

Once hot, add the salmon and cook 2 minutes on the flesh side.
8

Flip to the skin side and place in the oven for 8 minutes.
9

Remove from oven and let rest for 2 minutes.
10

Add the spiralized vegetables to the sauce for 2 minutes.
11

Serve by placing the salmon on top of the zucchini and sauce.
12

Pour a small amount of the sauce over the salmon.
13

Mix the avocado and yogurt.
14

Drizzle with avocado crema.
15

Serve and enjoy!