Salmon With Pepita-lime Butter

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons unsalted pepitas (pumpkin seeds)
• 1 tablespoon butter
• 1/2 teaspoon freshly grated lime zest
• 2 tablespoons lime juice
• 1/4 teaspoon chili powder
• 1 lb salmon fillet, skinned (see tip)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Recipe

• 1 toast pepitas (place pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. )
• 2 place toasted pepitas in a small bowl with butter, lime zest, lime juice and chili powder.
• 3 generously coat a large nonstick skillet with cooking spray and place over medium heat.
• 4 sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side. remove the pan from the heat. transfer the salmon to a plate.
• 5 add the butter-lime mixture to the hot pan; stir until the butter is melted. serve the salmon topped with the sauce.
• 6 additional serving suggestions: serve with wild rice and steamed vegetables.
• 7 per serving: 259 calories; 17 g fat; 5 g sat; 5 g mono; 74 mg cholesterol; 2 g carbohydrates; 24 g protein; 0 g fiber; 360 mg sodium; 458 mg potassium.
• 8 exchanges: 3 lean meat, 1 fat.
• 9 tip: to skin the salmon: place a salmon fillet on a clean cutting board, skin side down. starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.