1. Preheat oven to 400°; line rimmed baking pan with parchment paper. Place salmon on prepared pan and rub with oil; sprinkle with seasoning and ½ teaspoon each salt and black pepper. Roast salmon 12 minutes or until internal temperature reaches 145°; with 2 forks, flake salmon.
2. On griddle or in large skillet, in batches if necessary, heat tortillas over medium-high heat 3 minutes or until softened, turning once and covering to keep warm.
3. Serve salmon in tortillas topped with salsa and cheese, garnished with additional salsa, cilantro and/or lime wedges, if desired.
Chef Tips: Customize this recipe by swapping the salmon with rotisserie chicken meat and/or the tortillas with broccoli slaw.
- 18 g Fat
- 3 g saturated
- 95 mg Cholesterol
- 582 mg Sodium
- 22 g Carbohydrates
- 4 g Fiber
- 2 g Sugars
- 35 g Protein
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Nutritional Information
- 18 g Fat
- 3 g saturated
- 95 mg Cholesterol
- 582 mg Sodium
- 22 g Carbohydrates
- 4 g Fiber
- 2 g Sugars
- 35 g Protein
Directions
1. Preheat oven to 400°; line rimmed baking pan with parchment paper. Place salmon on prepared pan and rub with oil; sprinkle with seasoning and ½ teaspoon each salt and black pepper. Roast salmon 12 minutes or until internal temperature reaches 145°; with 2 forks, flake salmon.
2. On griddle or in large skillet, in batches if necessary, heat tortillas over medium-high heat 3 minutes or until softened, turning once and covering to keep warm.
3. Serve salmon in tortillas topped with salsa and cheese, garnished with additional salsa, cilantro and/or lime wedges, if desired.
Chef Tips: Customize this recipe by swapping the salmon with rotisserie chicken meat and/or the tortillas with broccoli slaw.