Roasted Tomatillo Salmon from Casa Marcela

"Roasted Tomatillo Salmon from Casa Marcela by Marcela Valladolid. Copyright © 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. </br></br> After shrimp and tuna, salmon is the most-consumed fish in the United States, so I had to give you a good salmon recipe. Even though in traditional Mexican cooking we don’t do a lot of roasting (ovens are used for storage, turkey once a year, and flan every once in a while), you’ll love this recipe for its simplicity and originality. Tomatillos are usually reserved for salsas, but if you can find them fresh and on the smaller side (they’re sweeter when smaller, like Brussels sprouts), they are wonderful roasted on their own. Here they provide a tangy counterpoint to the salmon. As for the salmon, nothing is worse than overcooked fish. In fact, slightly undercooked is much better. You’d be surprised at how quickly it gets cooked through. You just need 20 minutes or so and it comes out perfect and flaky. -- Marcela Valladolid"
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Ready In:




  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In a bowl, toss the tomatillos and red onion with the olive oil and salt and pepper to taste. Place on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives, and chopped cilantro. Roast for 20 minutes for rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Roast until caramelized, about 15 minutes.
  • Serve the tomatillos alongside the salmon fillet and white rice.
  • Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here:

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