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Chipotle-roasted salmon with warm tomato salsa

Chipotle-roasted salmon with warm tomato salsa

By William Goswami
5’ Prep time
25’ Cook time
30’ Total time
427 Calories
4 Serving

Summary

This tray bake taco filling provides perfect midweek comfort. the hot and sour salsa cooks in the same tray as the salmon.
William Goswami 0 Followers

Step by Step

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Step 1

Preheat the oven to 220ºC, gas mark 7. Pat the salmon dry with kitchen paper. Using a sharp knife, deeply score the salmon skin 4 times lengthways, then rub the fish all over with 1 tbsp chipotle paste and the juice of half a lime. Place the salmon skin-side up in the centre of a baking tray.
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Step 2

Thinly slice the other lime half, then mix with the tomatoes and the remaining chipotle paste. Tip the dressed tomatoes around the salmon, drizzle everything with olive oil and season with sea salt flakes.
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Step 3

Bake for 20 minutes, until the salmon is cooked through, opaque and flakes easily with a fork, and the tomatoes are blistered and bursting. Leave to rest for 5 minutes. Heat the wraps according to pack instructions.
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Step 4

Gently stir the coriander through the tomatoes. Remove the skin from the salmon, then flake generously into chunks. Serve piled into warm wraps with guacamole, and the remaining lime cut into wedges.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Unwaxed limes
    Unwaxed limes
    2
  • Cooks’ ingredients smoky chipotle crust
    Cooks’ ingredients smoky chipotle crust
    2 tbsp
  • Gran luchito mexican soft taco wraps
    Gran luchito mexican soft taco wraps
    300 grams
  • Salmon fillet
    Salmon fillet
    500 grams
  • Baby plum tomatoes
    Baby plum tomatoes
    400 grams
  • Guacamole
    Guacamole
    170 grams
  • Coriander
    Coriander
    25 grams
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