Roasted Salmon with Chile Minted Cucumbers
Elevate your weeknight dinners with this vibrant and healthy Roasted Salmon with Chile Minted Cucumbers recipe! Perfectly roasted salmon fillets, seasoned simply with olive oil, sea salt, and black pepper, form the heart of this dish, offering a buttery, flaky texture in every bite. The star side is a refreshing cucumber salad, infused with the bold flavors of red chili, fresh mint, and a zesty dressing made from rice vinegar, honey, and sesame oil. This recipe seamlessly balances heat, freshness, and tang, making it a delightful option for those craving a light yet satisfying meal. With just 20 minutes of prep and 12 minutes in the oven, it’s an effortless way to create a gourmet dining experience. Perfect for entertaining or a quick family dinner, this salmon recipe pairs beautifully with a glass of crisp white wine or steamed jasmine rice.
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Recipe Information
Ingredients
- 4 pieces (about 6 ounces each) salmon fillets (skin on, preferably center-cut)
- 3 tablespoons olive oil
- 1 teaspoon (adjust to taste) sea salt
- 1 teaspoon (freshly ground) black pepper
- 1 large English cucumber
- 1 small (finely sliced) red chili
- 2 tablespoons (chopped) fresh mint leaves
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove (minced) garlic
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Place the salmon fillets skin-side down on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with sea salt and freshly ground black pepper.
3. Roast the salmon in the preheated oven for 10-12 minutes, or until the fish flakes easily with a fork and is just cooked through.
4. While the salmon is roasting, prepare the chile-minted cucumbers. Start by slicing the English cucumber thinly. You can use a mandoline for even, thin slices, or a sharp knife.
5. In a medium mixing bowl, whisk together the rice vinegar, honey, sesame oil, the remaining 1 tablespoon of olive oil, and minced garlic to create the dressing.
6. Add the sliced cucumber, finely sliced red chili, and chopped fresh mint to the bowl with the dressing. Toss gently to combine and coat the cucumbers evenly.
7. Taste the cucumber salad, and adjust the seasoning with additional vinegar or honey if needed.
8. Remove the salmon from the oven once cooked and let it rest for 1-2 minutes.
9. To serve, arrange a portion of the chile-minted cucumbers on each plate and place a roasted salmon fillet on top or beside it. Garnish with additional mint leaves or sliced chili if desired.
10. Serve immediately and enjoy your vibrant, healthy meal!
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
