Salmon with Pepita-Lime Butter for Two

Salmon with Pepita-Lime Butter for Two

Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

From EatingWell: November/December 2008
Yield: 2 servings
Active Time: 20 minutes
Total Time: 20 minutes


  1. 1 tablespoon unsalted pepitas, (see Tip)
  2. 1 1/2 teaspoons butter
  3. 1/4 teaspoon freshly grated lime zest
  4. 1 tablespoon lime juice
  5. 1/8 teaspoon chili powder
  6. 8 ounces salmon fillet, skinned (see Tip) and cut into 2 portions
  7. 1/4 teaspoon salt
  8. 1/8 teaspoon freshly ground pepper


  1. Toast pepitas (see Tip). Place in a small bowl with butter, lime zest, lime juice and chili powder.
  2. 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.

Tips & Notes


Nutrition Per Serving: 267 calories; 18 g fat (6 g sat, 5 g mono); 77 mg cholesterol; 2 g carbohydrates; 24 g protein; 0 g fiber; 360 mg sodium; 458 mg potassium.

Nutrition Bonus: Excellent source of omega-3s.

Carbohydrate Serving

Exchanges: 3 lean meat, 1 fat