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Ingredients

2 tablespoons unsalted pepitas (see Tip) 1 tablespoon butter ½ teaspoon freshly grated lime zest 2 tablespoons lime juice ¼ teaspoon chili powder 1 (1 pound) salmon fillet, skinned (see Tip) and cut into 4 portions ½ teaspoon salt ¼ teaspoon freshly ground pepper

Nutrition Info

259.6 calories carbohydrate: 1.6 g cholesterol: 74.6 mg fat: 17.2 g fiber: 0.3 g protein: 23.8 g saturatedFat: 4.7 g servingSize: - sodium: 380.8 mg sugar: 0.2 g transFat: : - unsaturatedFat: : -

Toast pepitas (see Tip). Place in a small bowl with butter, lime zest, lime juice and chili powder.
Generously coat a large nonstick skillet with cooking spray and place over medium heat. 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. Add the butter-lime mixture to the hot pan, stir until the butter is melted. Serve the salmon topped with the sauce.

4 servings

Lime juice, chili powder and pepitas combined with just a bit of butter makes a rich Mexican-flavored sauce for this salmon.