Zucchini has never looked better than in this delicious Summer Veggie Salsa atop a fresh taco-seasoned filet of Sockeye Salmon! Bursting with flavor this easy meal is so bright, fresh, and tasty. Filling enough for a dinner, and light enough for lunch. The avocado crema adds the perfect sauce factor, while the summer veggie salsa adds a crunch and zip.
Ingredients:
For the Salmon:
2 lb salmon filets
1-2 Tbsp taco seasoning
Olive oil
For the Summer Veggie Salsa:
¼ cup cilantro, minced
2 ears of corn, cobs removed
2 lightly firm avocados, diced
½ a medium red onion, diced
2 medium zucchini, thinly sliced
1 pint cherry tomatoes, halved
1 jalapeno, seeded & small diced
2 limes, juiced
1 garlic clove, minced
2 Tbsp rice wine vinegar
½ tsp salt, to taste
Black pepper to taste
For the Avocado Lime Crema:
1 cup plain greek yogurt
¾ cup buttermilk
½ avocado, sliced
1 lime, juiced
1 large handful cilantro, minced
½ jalapeno, sliced
Directions:
Preheat the oven to 350 degrees Fahrenheit. Line a sheet tray with tinfoil.
Place the salmon fillets skin side down on your tray. Check for bones and remove if necessary. Drizzle filets with olive oil and top with taco seasoning. Bake for 15-20 minutes, depending on size of your filets. Fish should be flaky but not tough.
While fish is cooking, mix together your salsa ingredients in a medium sized bowl. Set aside.
To a blender or food processor, add crema ingredients. Blend until smooth.
Once fish is done, remove from oven. Drizzle the salmon with the crema and top with the summer veggie salsa. Serve warm and enjoy!
