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Salmon Roasted in Cilantro Salsa with Quinoa Sopa Seco Recipe

Looking for an easy Salmon Roasted in Cilantro Salsa with Quinoa Sopa Seco recipe? Learn how to make Salmon Roasted in Cilantro Salsa with Quinoa Sopa Seco using healthy ingredients.

Submitted by txblueeyes

Makes 6 servings

Modified recipe from Clean Eating March/April 2009. Original used a poblano pepper instead of a bell pepper for the salsa. The roasted red bell pepper made the salsa red instead of green and tasted great!

Recipe Ingredients for Salmon Roasted in Cilantro Salsa with Quinoa Sopa Seco

Salmon Roasted in Cilantro Salsa:
1 red bell pepper
1/3 cup fresh lime juice
2 green onions, sliced
1 cup fresh cilantro leaves, chopped
1 teaspoon olive oil
1/2 teaspoon sea salt
12 oz salmon fillets, skinned

Quinoa Sopa Seco:
1 tablespoons olive oil
3 green onions, thinly sliced
1 red bell pepper, diced
1 teaspoon dried oregano leaves
1 clove garlic, minced
1 cup quinoa
2 cups water
1 pinch sea salt
1/2 cup frozen peas, thawed
1/2 cup tomatoes, seeded and chopped (or halved cherry tomatoes)

Recipe Directions for Salmon Roasted in Cilantro Salsa with Quinoa Sopa Seco

  1. Salmon Roasted in Cilantro Salsa:

  2. Preheat the oven to 350 degrees. While you are waiting for the oven to heat up, roast the poblano pepper by laying it directly on a gas burner, beneath an oven broiler, or on a bbq grill. You want to roast the pepper until the skin blisters and turns black. I always love doing this because it feeds my inner pyro tendencies, but I get to be productive while burning things

  3. Once the poblano pepper is totally charred, place it in a brown paper bag (I like using old grocery bags), and close it up so the pepper?s skin can loosen from the steam. Once it cools, take the pepper out of the bag and rub off the blackened skin under running water. Pat the pepper dry and then split it open and scrape out the seeds and interior ribs, and pull off the stem.

  4. Cut the poblano into thin strips, and put them in a blender with the lime juice, onions, cilantro, oil, and salt. Whiz it all up until it becomes a puree. I like putting in a ton more cilantro and lime juice so the sauce gets really thick and smothers the salmon when it is cooked.

  5. Place the salmon in a baking dish just large enough to fit the fillets. Pour the cilantro salsa from the blender over the salmon, and turn the fish to coat it on both sides. Bake the fish, uncovered, until the salmon is cooked?around 20 to 30 minutes?depending on how you like your fish cooked. I would start checking it around the 20 minute cooking point to see how it looks and then keep on checking every five minutes. It is kind of hard to over cook the salmon because of the salsa which helps keep things extra moist. To serve, spoon salsa from the pan over the top of each fillet of salmon.

  6. Quinoa Sopa Seco:

  7. In a medium saute pan with a lid, warm the oil over medium-high heat. Add onions and pepper and cook, stirring, until soft, for about 5 minutes. Add the oregano and garlic, and cook for 30 seconds. Stir in the quinoa, then pour in 2 cups water and add the salt.

  8. Bring to a boil, then reduce the heat, cover and simmer until the liquid is absorbed and the grains show opaque lines around the edges, around 12 minutes. Turn off the heat and stir in the peas and tomatoes. Cover the pan again and let stand until the vegetables are warmed through, about 5 minutes. Keep warm until ready to serve.


Fish, Main Dish

Nutrition Facts
Serving Size 262.5g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 40% Vitamin C 105%
Calcium 5% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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