Chilean Salad with Baked Salmon
This Chilean salad with baked salmon is a beautiful blend of fresh tomatoes, onions, cilantro, and perfectly baked salmon. A healthy and colorful dish inspired by Chile’s rich flavors, ideal for a light lunch or dinner.
📋 Description of chilean salad with baked salmon
🏔️ “Flavors of the South, Freshness from the Garden”
In Chile, between mountains and sea, the land and ocean join hands to offer their best. On one side, the cold, crystal-clear waters of the Pacific offer robust, flavorful salmon; on the other, the fertile valleys produce sunset-red tomatoes, crispy onions, and a handful of cilantro that perfumes any table.
In many Chilean homes, especially in the summer, the Chilean salad—tomato, onion, and cilantro—is the queen of simple meals: fresh, juicy, and with that touch of love that only homemade dishes can offer. And in the southern regions, where salmon is abundant, there’s no shortage of those who bake it and serve it alongside this salad, creating a dish that celebrates the perfect union of land and sea.
This recipe not only nourishes, but also tells the story of a vast and diverse country, where every bite recalls the southern winds, the warmth of the valleys, and the immensity of the sea.
This chilean salad with baked salmon is a healthy and complete version inspired by the classic Chilean salad (tomato, onion, and cilantro) accompanied by a baked salmon fillet with lemon and herbs. A light but nutritious meal, rich in omega-3s, vitamins, and antioxidants.
⏱️ Preparation time
- 25 minutes
🍽️ Portions
- 2 portions.
📝 Ingredients of chilean salad with baked salmon
For the Salmon:
- 2 salmon fillets (150–200 g each).
- 1 tablespoon olive oil.
- Juice of 1 lemon.
- 1 clove of minced garlic (optional).
- Salt and pepper to taste.
- Sprigs of dill or parsley (optional)
For the Chilean Salad:
- 2 large ripe tomatoes.
- ½ red onion.
- 2–3 sprigs of fresh cilantro.
- 1 tablespoon olive oil.
- Juice of ½ lemon.
- Salt and pepper to taste.
👩🍳 Preparation of chilean salad with baked salmon
For the Salmon:
1️⃣ Preheat the oven to 180°C (350°F).
2️⃣ Place the fillets on a baking sheet lined with baking paper.
3️⃣ Drizzle with olive oil and lemon juice, and sprinkle with salt, pepper, minced garlic, and herbs.
4️⃣ Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
For the Chilean Salad:
1️⃣ Thinly slice the onion and let it sit in cold, lightly salted water for 5 minutes to soften its flavor, then drain.
2️⃣ Cut the tomatoes into wedges or cubes.
3️⃣ Mix the tomatoes, onion, and chopped cilantro in a bowl.
4️⃣ Dress with olive oil, lemon juice, and salt and pepper to taste.
Mounting:
1️⃣ Serve a salmon fillet on each plate, accompanied by a generous portion of Chilean salad.
2️⃣ Garnish with a lemon wedge or a spring of parsley, if desired.
🌟 Tip
You can add a portion of quinoa, brown rice, or roasted potatoes to make the dish more complete if you wish.
