30-Minute Roasted Salmon Tacos with Corn & Pepper Salsa

Description

A honey-and-chipotle glaze gives this roasted salmon a sweet and spicy kick. If you have time, consider grilling or broiling the corn for a few minutes for additional flavor. Short on time? Thawed frozen corn can be used in place of fresh.

Ingredients

2 teaspoons honey
1 canned chipotle pepper in adobo , finely chopped
1 teaspoon Dijon mustard
1 teaspoon fresh lime juice plus 2 tablespoons , divided
1.25 pounds center-cut salmon fillet
½ teaspoon kosher salt , divided
1 ½ cups fresh corn kernels (from 3 ears)
1 red bell pepper , finely chopped
2 scallions , thinly sliced on the bias
1 small jalapeño pepper , seeded and finely diced
½ cup chopped fresh cilantro
8 corn tortillas , warmed
1 avocado , sliced
1 lime , quartered

Instructions

STEP 1

Preheat oven to 425°F. Line a large rimmed baking sheet with foil and coat lightly with cooking spray.

STEP 2

Combine honey, chipotle, mustard and 1 teaspoon lime juice in a small bowl.

STEP 3

Place salmon skin-side down on the prepared baking sheet; sprinkle with 1/4 teaspoon salt. Roast for 14 minutes. Remove from oven; spread the honey-chipotle glaze over the fish and continue roasting until cooked through, 2 to 4 minutes.

STEP 4

Meanwhile, combine corn, bell pepper, scallions, jalapeño, cilantro and the remaining 2 tablespoons lime juice and 1/4 teaspoon salt in a medium bowl; toss to combine.

STEP 5

Remove and discard salmon skin; flake the salmon. Serve in warmed tortillas, topped with avocado and the corn-and-pepper salsa. Serve with lime wedges.

Calories

460kcal

Fat

15g

Saturated Fat

Monounsaturated Fat

Cholesterol

66mg

Sodium

413mg

Carbohydrates

52g

Dietary Fiber

Added Sugars

Total Sugars

10g

Protein

35g

Potassium

1041mg

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