Roasted Tomatillo Salmon

1½ pounds small tomatillos

1 large red onion

1 lemon

6 chive stems

2 stems cilantro

2 tablespoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper

One 2-pound piece Atlantic salmon fillet (skin on), about 1-inch thick at the center

Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

Discard the tomatillo husks. Rinse the fruit to get rid of sticky residue, then cut them into ½ inch thick rounds - trimming any stems as you go - and place them in a mixing bowl as you work. Cut the red onion into very thin slices (to yield about 2 cups), then add to the mixing bowl.

Cut the lemon into 6 equal slices, discarding any seeds. Chop the chive and cilantro leaves and tender stems.

Add the oil to the mixing bowl, then season with a good pinch each of the salt and pepper. Toss to coat evenly and incorporate. Spread the mixture on the parchment-lined baking sheet.

Lay the salmon over the tomatillo mixture, then season the fillet lightly with salt and pepper. Lay the lemon slices on the salmon, then scatter the chives and cilantro evenly over the top. Roast (middle rack) for 20 minutes, or until the interior temperature of the salmon registers 120 to 125 degrees.

Carefully transfer the salmon to a platter, discarding any skin that remains on the baking sheet. Increase the oven to 475 degrees and return the baking sheet with the tomatillo mixture to the oven. Roast for 10 minutes, or until the onions and tomatillos begin to crisp around the edges.

Serve the tomatillos and red onion slices alongside the salmon, warm. Serve with white rice, or with roasted smashed fingerling potatoes.

Serves 4

Nutrition | Per serving: 450 calories, 47 g protein, 13 g carbohydrates, 23 g fat, 4 g saturated fat, 125 mg cholesterol, 170 mg sodium, 4 g dietary fiber, 8 g sugar

Adapted from "Casa Marcela: Recipes and Stories From My Life in the Californias," by Marcela Valladolid (Houghton Mifflin Harcourt, 2017).