If you love a little heat with your seafood, this recipe is perfect for you. The spicy kick from hot peppers pairs beautifully with tender salmon, creating a bold and flavorful meal that’s quick to prepare.
Start by heating your oven to 400°F (200°C) and lightly grease a baking dish with some cooking spray. In a large bowl, combine the spinach with a teaspoon each of lemon juice and lime juice, plus half a teaspoon of chipotle powder. Spread this mixture evenly on the bottom of the dish.
Next, in another bowl, mix together the tomatoes, red onion, jalapenos, habaneros, black olives, and the rest of the lemon and lime juice along with the remaining chipotle powder. Give everything a good stir so the flavors blend nicely.
Lay the salmon fillets over the spinach layer, then spoon the spicy tomato mix on top. Pop the dish into the oven and bake for about 14 minutes, or until the salmon flakes easily when you test it with a fork. Enjoy!
- Make sure to remove the seeds from the peppers if you want to reduce the heat slightly.
- Cook the salmon skin-side down first to get a crispy texture.
- Use a meat thermometer to avoid overcooking; salmon is best at around 125°F (52°C) for a tender, moist finish.
This dish brings together the rich, buttery flavor of salmon with the bold heat of fresh hot peppers. It’s perfect for those who enjoy a little spice in their meals and want a quick, satisfying dinner that feels both healthy and exciting.
Serve with a side of steamed rice or quinoa to balance the spiciness. A fresh green salad or roasted vegetables also pair well, adding a cool contrast to the heat.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to avoid drying out the fish, or enjoy cold in a salad the next day.
