Cuban Roasted Salmon with HoneyBell Slaw

Step 1

Preheat oven to 400° F.

Step 2

Line a baking sheet with foil and spray with non-stick cooking spray. Place the salmon fillets on the baking sheet.

Step 3

Pour the olive oil over the top of each salmon fillet, and then sprinkle them with the Cuban seasoning, salt, and pepper.

Step 4

Place the baking sheet in the oven and cook the salmon for about 12-14 minutes.

Step 5

While the salmon cooks, prepare the slaw.

Step 6

Peel and remove the pith from the HoneyBell.

Step 7

Using a pairing knife, cut between the membranes to release the segments from the HoneyBell. Give a squeeze to the membranes over a large bowl so the segments pop out. Place them on a cutting board and cut into bite-size pieces.

Step 8

Place the pieces into another bowl and then add the jalapeño, cilantro, lime juice, cabbage, salt, and pepper.

Step 9

Remove the salmon from the oven. Place each fillet on a plate and top with a spoonful of the citrus slaw.