Ingredients
4 salmon fillets, about 1 lb
1/4 cup olive oil
1/4 cup fresh squeezed lime juice
2 tbsp chopped cilantro
1tbsp minced garlic
2 tsp chili powder
1tsp ground cumin
1/4 tsp salt
Preparation
Pat salmon dry with clean paper towels. Place salmon in a 1 gallon recloseable food storage bag.
In a small bowl, combine remaining ingredients. Pour over salmon; seal bag. Gently toss to coat salmon. Refrigerate 30 minutes or up to 2 hours.
Line baking sheet with aluminum foil, spray with non-stick cooking spray. Remove salmon from marinade, discard bag. Place salmon skin side down, on pan.
Bake in preheated 450 degree oven until salmon flakes easily with a fork(About 10 minutes per inch of thickness)
