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
Cuisine: Mexican
Ingredients: arugula, 3 packed cups washed and dried; salmon fillets, 2 pieces (6 oz each) none; 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 none; smoked paprika, 1/2 tsp none; ground cumin, 1/2 tsp none; Mexican oregano, 1/2 tsp crumbled; honey, 2 tsp none; apple cider vinegar, 1 tbsp none; crushed red pepper flakes, 1/4 tsp none; extra-virgin olive oil, 4 tbsp divided; neutral oil, 1 tbsp none; kosher salt, 1 tsp plus more to taste; black pepper, 1/2 tsp none

Category Main Course

Prep 18 minutes

Cook 22 minutes

Style Mexican

Technique Roasting

Diet Friendly Gluten-Free

Daily Recipe: April 21, 2026

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) - none
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 - none
Smoked paprika - 1/2 tsp - none
Ground cumin - 1/2 tsp - none
Mexican oregano - 1/2 tsp - crumbled
Honey - 2 tsp - none
Apple cider vinegar - 1 tbsp - none
Crushed red pepper flakes - 1/4 tsp - none
Extra-virgin olive oil - 4 tbsp - divided
Neutral oil - 1 tbsp - none
Kosher salt - 1 tsp - plus more to taste
Black pepper - 1/2 tsp - none

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.

Additional

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.