Prep Time: 20 min. • Cook Time: 15 min.
Preheat oven to 425°F. Peel and dice watermelon into ¼-inch cubes. Place in a medium bowl. Toss with 1 teaspoon of salt and let sit for 10 minutes, then drain well. Add the cilantro, onion, and jalapeño to the watermelon. Add in the juice from one of the limes and stir to combine. Cut the other lime into wedges.
Trim the ends from the squash and zucchini; then slice lengthwise into ¼-inch thick slices. Toss with 2 teaspoons of olive oil, cumin, chili powder, and 1 teaspoon of salt. Lay the squash on a non-stick or parchment-lined sheet pan. Place in oven and roast for 7 minutes.
Season the salmon with a ¼ teaspoon of salt for each piece. Heat a large frying pan over high heat. Once hot, add 2 teaspoons of olive oil and the salmon fillets. Reduce heat to medium-high. Sear on one side until browned, about 3 minutes. Turn the salmon over and cook another 3 minutes.*
Serve the salmon with the roasted squash, watermelon salsa, and lime wedges.
*For food safety, cook salmon to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 760, Fat 27g, Sat Fat 5g, Trans Fat 0g, Cholesterol 95mg, Sodium 1900mg, Total Carbohydrate 99g, Fiber 9g, Sugars 77g, Protein 44g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free