makes two servings
2 6-oz wild-caught Alaskan coho salmon fillets
2 tsp olive oil
fine sea salt
freshly ground black pepper
2 teaspoons taco seasoning, divided
ground cumin
chili powder
4 corn tortillas
pico de gallo
Tex-Mex roasted sweet potatoes (see below)
black beans, cooked
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. Spread one teaspoon of taco seasoning over each fillet. Gently rub the seasoning into each fillet.
6. Sprinkle each fillet with ground cumin and chili powder.
7. Place in the oven and bake until opaque and flaky. The interior temperature should be around 145 degrees.
8. Use a fork to break each fillet into flakes.
9. Fill each taco with greens, roasted sweet potatoes, pico de gallo, and black beans. Top with the salmon and serve.
Tex-Mex Roasted Sweet Potatoes
makes two servings
2 sweet potatoes, washed and peeled
2 teaspoons olive oil
1 t ground cumin
1 t chili powder
1. Preheat the oven to 425 degrees.
2. Slice the sweet potato into 1" cubes.
3. Place the cubes in a glass baking dish.
4. Drizzle olive oil over the potato cubes. Toss to coat.
5. Season the cubes with cumin and chili powder; toss again to coat.
6. Bake in the oven for about 40 minutes, tossing every 10 minutes. The sweet potatoes are done when they are lightly browned and fork-tender.
7. Remove from the oven and let cool slightly.