Pescado Con Salsa Roja


Two 6 oz. Healthy Hearts Wild Salmon Fillets
Juice of 2 Limes and 2 Limes sliced for garnish
1 C Salsa – mild, med or hot to taste
1 C Red Wine
½ tsp Granulated Garlic
1 tsp dried Mexican Oregano – regular works fine as well


Preheat oven to 375. In a large baking dish, top Salmon with juice of 2 Limes, Salsa, Wine, Garlic and Oregano. Bake for 15 – 20 minutes to desired doneness. 

Remove from oven and serve over steamed rice with a steamed veggie like broccoli or asparagus. 

Garnish with Lime slices and be sure to top the Salmon and Rice with those yummy and beautifully colored “Salsa Roja” from the baking pan.

Serves 2.