Eye-Healthy Roasted Salmon With Melon Salsa Recipe
Eating fish is important to the health of your eyes because fish contain the omega-3 fatty acids DHA and EPA. In the eye, DHA and EPA have an important role in vision and help decrease inflammation. Researchers have found that eating cold-water fish has protective effects against age-related macular degeneration, cataracts and dry eye syndrome.
The most effective way to get DHA and EPA into your diet is to eat cold-water fish that are high in these omega-3 fatty acids and also low in contaminants. Wild Alaskan salmon, sardines, rainbow trout, and mackerel are all excellent choices.
This delicious salmon dish makes a great weeknight dinner. Its vibrant, bright presentation also makes it a hit at dinner parties. If you are dining outdoors, don't forget to wear your sunglasses!
P.S. Not a big fan of cantaloupe? Use peaches or papaya in this recipe instead!
Roasted Salmon with Melon Salsa (serves 4)
4 wild Alaskan salmon fillets (frozen or fresh) 1 Tbsp olive oil salt and pepper
Melon Salsa: 1 cup cantaloupe (cut into 1/4-inch cubes) 1/2 red pepper (cut in 1/4-inch cubes) 1 green onion, chopped finely 1 Tbsp fresh cilantro, chopped salt and pepper juice and zest of 1 lime 1 Tbsp olive oil
- Preheat oven broiler to 400 degrees (or maximum).
- Line a cooking sheet with aluminum foil.
- Place fish fillets on the cooking sheet and brush with olive oil. Sprinkle a little salt and pepper on each fillet.
- Place in oven for 5-10 minutes, or until brown on the top and cooked throughout.
While the salmon is cooking, prepare the salsa:
- Mix together gently the cantaloupe, green onion, red pepper and cilantro. Season with a little salt and pepper.
- In a small bowl, whisk together the olive oil, lime zest and lime juice.
- Poor dressing over salsa and mix to combine.
When salmon is ready, place one fillet on each plate and spoon one quarter of the salsa on top. Serve with a green salad and brown rice.
Page updated July 2016