Jennifer Danter
Make dinner a DIY taco bar so all your time goes into prepping, not serving! Omega-3 rich salmon cooks up quickly. And since the oven is already on, make use of the heat to roast tomatoes for salsa (no chopping!). Use rocket or baby spinach instead of shredded iceberg lettuce to fill tacos—more nutrients and less prep!
Salmon Tacos with Roasted Tomato and Black Bean Salsa
Ingredients
- 10 to 12 oz (280 to 340 g) wild salmon
- 3 tsp (15 ml) extra-virgin olive oil, divided
- 1 tsp (5 ml) ground cumin
- 1/4 tsp (1 ml) cayenne pepper (optional)
- 2 cups (500 ml) grape or cherry tomatoes
- 1 to 2 garlic cloves, minced
- 1 jalapeno, seeded and diced
- 8 small organic corn tortillas, no salt added
- 1 avocado, sliced
- 1 cup (250 ml) grated cheddar cheese
- 4 cups (1 L) rocket or baby spinach
- 1 cup (250 ml) canned black beans, drained and rinsed
- 1/2 cup (125 ml) chopped coriander or parsley (optional)
Nutrition
Per serving:
- kilojoules1787
- protein29g
- fat17g
- saturated fat3g
- trans fat0g
- carbohydrates42g
- sugars3g
- fibre10g
- sodium uf087222mg
Directions
01
Preheat oven to 450 F (230 C).
02
Brush salmon with 1 tsp (5 ml) oil, then sprinkle with cumin and cayenne (if using). Place on parchment paper-lined baking sheet and set aside.
03
In bowl, toss tomatoes with remaining oil, garlic and jalapeno. Spread out on baking sheet beside fish. Roast until fish is cooked through and tomatoes start to soften, about 6 to 10 minutes.
04
Wrap tortillas in parchment paper, then heat in oven for last few minutes of cooking.
05
Place avocado, cheese and rocket or spinach in small bowls; these are the taco toppers.
06
Remove fish and place on plate to cool slightly. Turn tomatoes and any juice from baking sheet into bowl. Stir in beans and coriander (if using). Using fork, flake salmon into bite-sized pieces. Place warm tortillas on plates, then divide salmon over top. Serve as a DIY taco bar with warm salsa and taco toppers.
