Reel in a fiesta of flavor with this easy salmon and squash recipe that is delicious for a quick Cinco de Mayo celebration or dinner any night of the week.
4 6-oz salmon filets, skin on
1 teaspoon ground black pepper
3 ounces tortilla chips
1/3 cup roasted pepitas (pumpkin seeds)
½ cup Cotija Cilantro Ultra Premium Dressing (divided)
2 lb. Mexican Zucchini (or other summer squash), sliced to ¼” thickness
1 red bell pepper, chopped
2 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoon Instantly Fresh Cilantro
1 teaspoon Instantly Fresh Oregano
1 teaspoon dried red pepper flakes
½ teaspoon salt
1/3 cup roasted pepitas
- Preheat oven to 400 degrees F. Line rimmed baking sheet with foil and lightly coat with cooking spray.
- Add tortilla chips a zip top bag and crush to a coarse consistency with rolling pin. Add peptias to bag, shake to combine, and pour out mixture onto shallow dish.
- Pat salmon filets dry with paper towels, place skin side down and sprinkle top with pepper. Brush each top with approximately 1 tablespoon Cotija Cilantro Ultra Premium Dressing.
- One at a time, pick up the salmon filets and press the coated side down into the tortilla chip mixture until evenly coated. Place the salmon tortilla side up on the baking sheet and sprinkle with additional pepitas, lightly pressing them down, if desired. Discard the unused tortilla chip mixture.
- Bake for 12 minutes, until the coating is crisp and fish begins to flake when pressed with a fork.
- While fish is baking, add olive oil to large skillet and bring to medium-high heat. Add garlic, squash and bell pepper and sauté, stirring constantly, for approximately 4 minutes or until softened. Stir in cilantro, oregano, red pepper flakes and salt, continuing to cook for another 1 minute. Remove from heat and toss with pepitas.
- To serve, top salmon with an approximate 1 tablespoon dollop of Cotija Cilantro Ultra Premium Dressing with a side of the prepared squash.