Roasted Salmon Nachos
One of the easiest and tastiest salmon recipes I’ve found, this brings all the flavors of fish tacos in a mouth-watering, shareable form!
Yields: Serves 2-4
Active Time: 15m
Total Time: 30m
INGREDIENTS:
¼ c. olive oil
⅔ c. salsa, store-bought is fine
(optional) 1 Tbsp spices to taste, like chili powder, cumin, onion powder, garlic powder
2 medium jalapeno or serrano peppers, seeded and thinly sliced
1 half of a red onion, diced or thinly sliced
2 (8oz) boneless salmon fillets
¼ tsp kosher salt
1 medium avocado, diced
Lime juice
Tortilla chips, chopped cilantro, lime wedges
Chipotle Mayo
Vegan Cashew Crema, or sour cream, to taste
RECIPE:
Preheat oven to 450F. Pour the oil into a 9x13 baking dish and swirl around.
If using spices, combine with salsa in a bowl.
Add onion and peppers to the bottom of the baking dish, mix around to coat with olive oil. Sprinkle a pinch of kosher salt over veggies.
Season both sides of salmon with salt and pepper, and place in the middle of the baking dish on top of the veggies. Generously spoon the salsa over the filets, coating every exposed side, and add the rest to the veggies.
Bake in the center of the oven until the salmon is moist and tender and an instant read thermometer reads 130F, about 20 minutes.
While that ooks, toss diced avocado with lime juice and a pinch of salt. If necessary, thin crema or sour cream with water so it can be poured from a squirt bottle for good looks.
Divide the chips between two serving plates. Spoon some veggies over the chips, then place a salmon fillet down on each plate, add any accumulated juices, and top with avocado. I like to add swirling lines of sauces and top with cilantro. Enjoy.
