Salmon Veracruzana


  • Protein: 36g
  • Carbs: 14g
  • Fat: 17g

Try a Mexican twist to your Salmon by trying our Salmon Veracruzana recipe. This recipe is pack full of rich flavors while still being able to easily fit in your macros with 35 grams of protein and only 10 grams of fat. This Salmon Veracruzana recipe can be cooked for your every day meals or for your family and friends as well.

Want more macro friendly dinner recipes? Check out our macro friendly cookbook!


  • Servings: 4
  • Serving Size: 456 grams
  • Calories: 353


  • 1For the Veracruz sauce, in a pot, fry the onions and garlic in a tablespoon of olive oil until soft and translucent. Add the tomatoes, olives, capers, oregano, marjoram and bay leaf.
  • 2Cook over medium high heat for about 20 minutes to reduce the amount of liquid and concentrate the flavors. Taste it and add salt as needed.
  • 3To get the fish crisp and brown on the outside, you need to get the surface very dry, use paper towels and try to get as much moisture off the surface as possible. Start heating a pan over medium high heat.
  • 4When the pan is very hot, lightly salt and pepper both sides of the fish. Add a splash of oil (or cooking spray) to the pan and swirl to coat. Put the fish into the pan and do not touch until it starts turning brown around the edges and no longer sticks to the pan. Gently flip and brown the other side.
  • 5When it’s cooked, plate the fish. Stir the minced cilantro into the sauce. Cover the fish with the Veracruz sauce and garnish with some spare cilantro leaves and a wedge of lime.


  • 6 oz. salmon fillets4 (170g ea.)
  • small onion, diced1 (113g)
  • cloves of garlic, minced4 (3g ea.)
  • medium tomatoes, diced3 (142g ea.)
  • pitted small green olives, sliced in half1/2 cup (100g)
  • capers, in brine drained1/3 cup (60g)
  • oregano (grounded)1/2 tsp
  • marjoram1/4 tsp
  • bay leaf1
  • salt1/2 tsp
  • cilantro, minced2 tbsp
  • lime wedges4
  • olive oil1 tbsp