Ancho-Rubbed Salmon Fillets with Lime

Cut this recipe in half to prepare for Valentine’s Day or save the leftover for a delicious salmon sandwich tomorrow. You can even throw the leftovers into the morning’s scrambled eggs.

Ingredients

• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground ancho chile powder
• 3/4 teaspoon smoked salt
• 1/2 teaspoon brown sugar
• 1/4 teaspoon ground cumin

• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground black pepper
• 1 teaspoon olive oil
• 1 salmon fillet (about 1 1/2 pounds), bones removed
• 4 lime wedges

How to make it   20 minutes

• 1

  Preheat the oven to 500°F. Coat a baking sheet with cooking spray.
• 2

  In a small bowl, combine the paprika, ancho powder, salt, sugar, cumin, cinnamon, and pepper.
• 3

  Set the salmon skin-side down on the baking sheet and coat with the oil. Scatter on the spice rub and let stand 10 minutes.
• 4

  Roast until the salmon just begins to flakes easily with a fork, 10 to 12 minutes.
• 5

  Serve with the lime wedges for squeezing.

Nutritional Information(per serving)

• Calories: 258
• Fat: 12 g
• Saturated Fat: 2 g
• Cholesterol: 94 m

• Sodium: 512 mg
• Carbs: 2 g
• Protein: 34 g
• Fiber: 0 g