What you need: measuring spoons/cups, baking sheet, aluminum foil, non-stick cooking spray, and spatula
- 6 six oz salmon fillets (no skin)
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 3 tsp garlic puree
- 1 1/2 tbs olive oil
Preheat oven to 450˚F. Place salmon fillets on a foil-lined baking tray (sprayed with a non-stick spray). Season each piece with salt and pepper. Rub each fillet with a 1/2 tsp of garlic puree. Combine the chili powder and cumin. Sprinkle each with the spice mix and rub in with the back of a spoon. (At this point you can cover with saran wrap and place in fridge until ready to cook). Drizzle each salmon fillet with olive oil and bake for about 12 minutes or until the salmon is cooked to your liking.
Tip: I always serve this on white bowls/plates as they are a blank canvas and really make the food the star.
To Serve: I really enjoy the salmon with creamy mashed potatoes , pesto lemon rice or corn, tomato and black bean salsa (as photographed). Place a scoop of the salsa, potatoes or rice or in the center of a heated bowl with a wide opening or plate. Carefully pick up the salmon with a spatula and place right on top in the center of the bowl/plate. Place 1 piece of cilantro in the center and serve immediately.