Name: Salsa-Baked Salmon Nachos
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: Olive oil - 2 tablespoons; Salsa - ⅔ cup; Ground dried chipotle pepper - ½ teaspoon; Ground cumin - 1 teaspoon; Diced red onion - ½ cup; Jalapeno peppers, seeded and thinly sliced - 2 medium; Skinless salmon fillets, bones removed - 2 (8 ounce); Salt, or to taste - ¼ teaspoon; Avocado, diced - 1 medium; Lemon juice, or to taste - 1 teaspoon; Sour cream - ⅓ cup; Water - 1 tablespoon; Corn tortilla chips - 3 cups; Chopped cilantro - ¼ cup; Minced green onion - 2 tablespoons; Lime, juiced - 1 small

Ingredients for - Salsa-Baked Salmon Nachos

1. Olive oil 2 tablespoons

2. Salsa ⅔ cup

3. Ground dried chipotle pepper ½ teaspoon

4. Ground cumin 1 teaspoon

5. Diced red onion ½ cup

6. Jalapeno peppers, seeded and thinly sliced 2 medium

7. Skinless salmon fillets, bones removed 2 (8 ounce)

8. Salt, or to taste ¼ teaspoon

9. Avocado, diced 1 medium

10. Lemon juice, or to taste 1 teaspoon

11. Sour cream ⅓ cup

12. Water 1 tablespoon

13. Corn tortilla chips 3 cups

14. Chopped cilantro ¼ cup

15. Minced green onion 2 tablespoons

16. Lime, juiced 1 small

How to cook deliciously - Salsa-Baked Salmon Nachos

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C). Generously grease the bottom of a 9x13-inch baking dish with olive oil.

2 . Stage

Combine salsa, ground chipotle, and cumin in a bowl.

3 . Stage

Sprinkle red onion and jalapenos in an even layer in the bottom of the prepared baking dish. Place salmon filets over top and season with salt. Generously spoon salsa over the filets and distribute remaining salsa over onions and jalapenos.

4 . Stage

Bake in the center of the preheated oven, until salmon is moist and tender and an instant-read thermometer inserted into the center reads at least 130 degrees F (55 degrees C), about 20 minutes.

5 . Stage

Meanwhile, toss diced avocado with lemon juice in a small bowl. Thin sour cream with water in another bowl.

6 . Stage

Divide chips between two serving plates. Spoon onion-jalapeno mixture over top, along with any accumulated juices, then top with avocado, cilantro, and green onion. Place a salmon filet on top of each plate and drizzle with sour cream. Sprinkle with more green onions and serve with lime.