1 tablespoon canola oil
1 pound farmed salmon
2 garlic cloves, minced
¾ teaspoon salt, divided
¼ teaspoon turmeric
1 ½ teaspoons cumin, divided
1 medium cucumber (Persian cucumber if available), diced
2 medium tomatoes, diced
1 small red onion, diced
¼ cup chopped fresh cilantro
Juice of ½ lemon (2 tablespoons lemon juice)
- Preheat oven to 425°F.
- Lightly coat a baking sheet with canola oil, then place the salmon on the baking sheet skin side up (to coat the top with canola oil) then ﬂip it over so that the skin side is facing down. Season the top of the salmon with the garlic, ½ teaspoon of the salt, turmeric and 1 teaspoon of the cumin.
- Bake for approximately 15-20 minutes, or until the ﬁsh ﬂakes easily with a fork.
- While the salmon is cooking, use a large mixing bowl to combine the cucumber, tomatoes, onion, cilantro and lemon juice. Season with the remaining ½ teaspoon cumin and ¼ teaspoon salt.
- Serve the cooked salmon atop a bed of the kachumber salad.
An Oldways recipe and photo, created in partnership with the Global Salmon Initiative
Total Fat: 19g
Saturated Fat: 4g
Total Sugar: 3g (Added Sugar: 0g)