makes two servings
2 6-oz wild-caught Alaskan coho salmon fillets
2 tsp olive oil
fine sea salt
freshly ground black pepper
4 corn tortillas
pineapple mango salsa
1. Preheat the oven to 400 degrees. Cover a rimmed baking sheet with aluminum foil.
2. Place the salmon fillets on the prepped baking sheet, skin-side down.
3. Drizzle each fillet with the olive oil. Use a brush to evenly coat the top of each fillet with the oil.
4. Season each fillet with salt and pepper.
5. Place in the oven and bake until opaque and flaky. The interior temperature should be around 145 degrees.
6. Use a fork to break each fillet into flakes.
7. Fill each taco with greens and pineapple mango salsa. Top with the salmon and serve.