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.
Thawed frozen corn can be used in place of fresh.
Photo: Sara Haas
Roasting the salmon and skipping the breading helps keep saturated fat and calories in check.
It’s advised to consume at least two servings of fatty fish, like salmon, each week.
3.We pair the salmon with a veggie-heavy salsa to help reach daily nutritional goals.
Did you know that it’sadvisedthat you consume at least five servings total of fruits and vegetables each day?
That can seem overwhelming, especially if you struggle to find ways to enjoy them.
Luckily, the salsa in this recipe is a flavorful, fun way to help meet that quota.
Feel free to add some shredded cabbage to boost your veggie intake even more.
(Find one of many ways to heat your tortillashere.)
Simply cover and store in the refrigerator until you’re ready to use.
What do I do with all of those leftover canned chipotles?Definitely donotthrow them away!
Place them in a small resealable freezer bag; remove air from the bag and seal.
Or portion leftover chipotles in adobo in an ice cube tray and freeze.
Once frozen, transfer the cubes to a resealable freezer bag or container.
The next time you need them, they’ll be ready for you.
Line a large rimmed baking sheet with foil and coat lightly with cooking spray.
Combine honey, chipotle, mustard and 1 teaspoon lime juice in a small bowl.
Place salmon skin-side down on the prepared baking sheet; sprinkle with 1/4 teaspoon salt.
Roast for 14 minutes.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
