30-Minute Roasted Salmon Tacos With Corn & Pepper Salsa

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. Short on time? Thawed frozen corn can be used in place of fresh.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 2 teaspoons honey
• 1 canned chipotle pepper in adobo, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lime juice plus 2 tablespoons, divided
• 1¼ pounds center-cut salmon fillet
• ½ teaspoon kosher salt, divided
• 1½ cups fresh corn kernels (from 3 ears)
• 1 red bell pepper, finely chopped
• 2 scallions, thinly sliced on the bias
• 1 small jalapeño pepper, seeded and finely diced
• ½ cup chopped fresh cilantro
• 8 corn tortillas, warmed
• 1 avocado, sliced
• 1 lime, quartered

Directions

1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil and coat lightly with cooking spray.
2. Combine honey, chipotle, mustard and 1 teaspoon lime juice in a small bowl.
3. Place salmon skin-side down on the prepared baking sheet; sprinkle with ¼ teaspoon salt. Roast for 14 minutes. Remove from oven; spread the honey-chipotle glaze over the fish and continue roasting until cooked through, 2 to 4 minutes.
4. Meanwhile, combine corn, bell pepper, scallions, jalapeño, cilantro and the remaining 2 tablespoons lime juice and ¼ teaspoon salt in a medium bowl; toss to combine.
5. 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.

Nutritional Information

Per Serving: 460 Calories, Total Fat: 15 g, Saturated Fat: 3 g, Cholesterol: 66 mg, Carbohydrates: 52 g, Fiber: 9 g, Total Sugars: 10 g, Added Sugars: 3 g, Protein: 35 g, Sodium: 413 mg, Potassium: 1041 mg, Phosphorus: 478 mg, Iron: 2 mg, Folate: 102 mcg, Calcium: 107 mg, Vitamin A: 1568 IU, Vitamin C: 61 mg, Vitamin D: 543 IU

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