.75cupfresh cilantroone bunch, small stems included
1jalapeno pepperseeded and sliced
2clovesgarliccut in half
.33cupsliced green onions
2tablespoonslime juice1 to 2 limes depending on size
0.5teaspoonsea salt
.25cupolive oil
Instructions
Baked Salmon
Remove the salmon from the refrigerator and allow to come up to room temperature, about 20 minutes. Preheat oven to 425 degrees.
Place the salmon on a parchment lined baking sheet and brush with olive oil. Mix the cumin and smoked paprika together in a small bowl and sprinkle over the salmon.
Place in the oven and bake for 8 to 10 minutes, about 4 to 6 minutes per half inch of thickness. Check the internal temperature of the salmon with an instant read thermometer. It will be cooked when it reaches 135 to 140 degrees. You want the salmon to be a nice opaque pink color.
Remove from the oven, cover with foil and allow to rest for 5 minutes before serving. It will continue cooking while resting.
Cilantro Sauce
While the salmon is cooking, place the cilantro, garlic cloves, olive oil, lime juice, sea salt, green onions, and jalapeno in the bowl of a food processor.
Blend until well combined. Adjust seasonings if necessary. Drizzle sauce over the salmon before serving.
Notes
Some limes are juicier than others, so buy extras.
When measuring the cilantro, pack it down into the measuring cup. It is light and airy when just placed in the cup, we want the full, intense flavor for the sauce.
Store leftover salmon in the refrigerator for up to 3 days. Store the cilantro sauce separately for up to 5 days. Reheat in the microwave for 45 seconds on HIGH, just to bring it up to room temperature.