From above, two lacquered ancho-rubbed salmon fillets sit slightly off-center on a swoosh of deep red-brown pepita salsa macha, surrounded by blistered rainbow carrots and a loose tuft of glossy arugula tossed with lime. Toasted pumpkin seeds, thin radish slices, and scattered cilantro leaves create pops of green, pink, and gold against a matte ceramic plate.

Ancho Salmon with Pepita-Arugula Salsa Macha and Roasted Carrots

Name: Ancho Salmon with Pepita-Arugula Salsa Macha and Roasted Carrots
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 packed cups arugula washed and dried; 2 pieces (6 oz each) salmon fillets; 8 oz rainbow carrots scrubbed and halved lengthwise if thick; 1/3 cup pumpkin seeds (pepitas) toasted; 2 medium radishes very thinly sliced; 1/4 cup cilantro leaves loosely packed; 2 cloves garlic 1 minced and 1 thinly sliced; 1 whole lime zested and juiced; 1/2 orange juiced; 2 tsp ancho chile powder; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp Mexican oregano crumbled; 2 tsp honey; 1 tbsp apple cider vinegar; 1/4 tsp crushed red pepper flakes; 4 tbsp extra-virgin olive oil divided; 1 tbsp neutral oil; 1 tsp kosher salt plus more to taste; 1/2 tsp black pepper

Spiced salmon, roasted carrots, peppery greens, smoky pepita sauce.

Category Main Course

Prep 18 minutes

Cook 22 minutes

Style Mexican

Technique Roasting

Diet Friendly Gluten-Free

Daily recipe · April 21, 2026

A little about this dish

This main course leans into the bright, herbaceous side of Mexican-inspired cooking with peppery arugula, sweet roasted spring carrots, and deeply spiced seared salmon tucked over a smoky pumpkin-seed sauce. It feels fresh yet cozy, with char, crunch, citrus, and a vivid green finish that makes the plate look dramatic and restaurant-worthy.

Ingredients (for 2)

Arugula — 3 packed cups — washed and dried
Salmon fillets — 2 pieces (6 oz each)
Rainbow carrots — 8 oz — scrubbed and halved lengthwise if thick
Pumpkin seeds (pepitas) — 1/3 cup — toasted
Radishes — 2 medium — very thinly sliced
Cilantro leaves — 1/4 cup — loosely packed
Garlic — 2 cloves — 1 minced and 1 thinly sliced
Lime — 1 whole — zested and juiced
Orange — 1/2 — juiced
Ancho chile powder — 2 tsp
Smoked paprika — 1/2 tsp
Ground cumin — 1/2 tsp
Mexican oregano — 1/2 tsp — crumbled
Honey — 2 tsp
Apple cider vinegar — 1 tbsp
Crushed red pepper flakes — 1/4 tsp
Extra-virgin olive oil — 4 tbsp — divided
Neutral oil — 1 tbsp
Kosher salt — 1 tsp — plus more to taste
Black pepper — 1/2 tsp

Preparation

Step 1 — 🔥🍽️📄

Heat the oven to 425°F (220°C). Line a sheet pan or small roasting tray with parchment if you like.
Step 2 — 🥕🔥🧂

Toss the rainbow carrots with 1 tbsp extra-virgin olive oil, a pinch of kosher salt, and a little black pepper. Roast for 18 to 22 minutes, turning once, until tender and browned at the edges.
Step 3 — 🌿🧄🥣

Warm 2 tbsp extra-virgin olive oil in a small skillet over medium-low heat with the sliced garlic and crushed red pepper flakes for 1 to 2 minutes until lightly golden. Add the toasted pumpkin seeds and cook 30 seconds. Blend or crush with 1 cup arugula, orange juice, apple cider vinegar, half the lime juice, and a pinch of salt into a spoonable sauce.
Step 4 — 🐟🌶️🍯

Pat the salmon fillets dry. Rub with ancho chile powder, smoked paprika, ground cumin, Mexican oregano, lime zest, 1 tsp honey, 1 tbsp extra-virgin olive oil, 1/2 tsp kosher salt, and black pepper. Let sit for 10 minutes.
Step 5 — 🍳🐟✨

Heat a heavy skillet over medium-high heat and add the neutral oil. Cook the salmon 3 to 4 minutes on the first side, then turn and cook 2 to 4 minutes more until just cooked through.
Step 6 — 🥗🍋🌱

Toss the remaining arugula with the minced garlic, remaining lime juice, 1 tsp honey, and 1 tbsp extra-virgin olive oil. Season lightly with salt, then fold in half of the cilantro leaves.
Step 7 — 🍽️🥕🐟

Spoon the pepita-arugula salsa macha onto each plate. Add the roasted carrots alongside, then place the salmon on top of the sauce. Top with the limey arugula salad.
Step 8 — 🌸🌿🎉

Top with the thinly sliced radishes, remaining cilantro, and any extra toasted pumpkin seeds. Serve right away.

A final fox tip

This dish nods to salsa macha, but uses pepitas and arugula for a greener, spring-forward twist. If you want a heartier plate, serve it with warm blue corn tortillas or a scoop of farro. For a vegetarian version, swap the salmon for thick slabs of roasted cauliflower or seared panela cheese.