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Publix Aprons Recipes

Salmon With Warm Bacon Salsa and Pan-Roasted Herb Potatoes

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Preheat grill
  • Chop thyme for both recipes (3 teaspoons) - 5 minutes
  • Prepare salmon through step 1; prepare potatoes and begin to cook - 10 minutes
  • Complete salmon and serve - 15 minutes

Salmon With Warm Bacon Salsa


10–12 sprigs fresh thyme (rinsed)
4 fresh or dried figs
2 slices bacon
1/2 cup pre-diced red onions
1 tablespoon garlic paste
1 1/2 pounds fresh salmon (ask for skin to be removed)
2 teaspoons extra-virgin olive oil
1/2 teaspoon mesquite seasoning
1/4 teaspoon pepper
1 (10-ounce) can milder diced tomatoes/green chiles (well drained)


1. Preheat grill. Finely chop thyme, leaves only; measure (2 teaspoons) and set aside. Preheat medium saucepan on medium-high 2–3 minutes. Cut figs and bacon into 1/4-inch pieces; set figs aside. Place bacon in pan with onions and garlic paste; cook 5–7 minutes, stirring occasionally, until bacon begins to brown.
2. Meanwhile, cut away dark sections of salmon and cut into 4 servings. Rub both sides of salmon with oil; sprinkle with thyme, mesquite seasoning, and pepper. Wash hands. Place salmon, using tongs, on grill, with darker side up. Close lid (or cover loosely with foil) and cook 2–3 minutes on each side or until internal temperature reaches 145°F. Use meat thermometer to accurately ensure doneness.
3. Add figs and tomatoes to bacon mixture; reduce heat to medium and simmer 4–5 minutes, stirring occasionally, until mixture thickens and liquid evaporates. Serve salsa over salmon.

CALORIES (per 1/4 recipe) 440kcal; FAT 27 g; CHOL 105mg; SODIUM 640mg; CARB 10g; FIBER 2g; PROTEIN 35g; VIT A 6%; VIT C 35%; CALC 6%; IRON 6%

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Pan-Roasted Herb Potatoes

3–5 sprigs fresh thyme (rinsed)
1 tablespoon extra-virgin olive oil
1 tablespoon garlic paste
1/4 cup pre-diced red onions
1 (16-ounce) bag pre-diced seasoned potatoes (from Produce)


1. Preheat large sauté pan on medium-high 2–3 minutes. Finely chop thyme, leaves only; measure (1 teaspoon).
2. Place oil in pan; swirl to coat. Add remaining ingredients to pan. Cook 8–12 minutes, stirring often, until brown and tender. Serve.

CALORIES (per 1/4 recipe) 170kcal; FAT 3.5g; CHOL 0mg; SODIUM 420mg; CARB 33g; FIBER 3g; PROTEIN 3g; VIT A 0%; VIT C 35%; CALC 0%; IRON 6%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Dry Grocery
Add to your grocery list aluminum foil (optional)
Add to your grocery list 2 tsp + 1 tbsp extra-virgin olive oil
Add to your grocery list 1/2 tsp mesquite seasoning
Add to your grocery list 1 (10-oz) can milder diced tomatoes and green chilies

Add to your grocery list 2 slices bacon
Add to your grocery list 1 1/2 lb fresh salmon (ask for skin to be removed)

Add to your grocery list 4 fresh or dried figs (Calimyrna preferred)
Add to your grocery list 13-17 sprigs fresh thyme
Add to your grocery list 2 tbsp garlic paste
Add to your grocery list 3/4 cup pre-diced red onions
Add to your grocery list 1 (16-oz) bag seasoned diced red potatoes

Suggested Items
Add to your grocery list dessert
Add to your grocery list fresh salad blend
Add to your grocery list multigrain bread

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Utensils & Cookware

  • grill, large sauté pan
  • medium saucepan
  • food chopper (optional)
  • grilling tongs, cooking spoons
  • meat thermometer
  • knife and cutting board
  • measuring utensils
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Aprons Advice

Figs are high in both soluble and insoluble fiber. They have no fat, no sodium and no cholesterol.

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Recipe Version seaf0074