Chipotle-roasted salmon with warm tomato salsa

Name: Chipotle-roasted salmon with warm tomato salsa
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 500 g pack No.1 Scottish Salmon Prime Fillet; 2 tbsp Cooks’ Ingredients Smoky Chipotle Paste; 2 unwaxed limes; 400 g pack baby plum tomatoes; 1 tbsp olive oil; 300 g pack Gran Luchito Mexican Soft Taco Wraps; 25 g pack coriander, leaves chopped; 170 g tub guacamole

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

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HealthyLow in saturated fatHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins
PlusResting

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500g pack No.1 Scottish Salmon Prime Fillet
2 tbsp Cooks’ Ingredients Smoky Chipotle Paste
2 unwaxed limes
400g pack baby plum tomatoes
1 tbsp olive oil
300g pack Gran Luchito Mexican Soft Taco Wraps
½ x 25g pack coriander, leaves chopped
170g tub guacamole

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.
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.
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.
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.

Cook’s tip

Another fish or meat could be used in place of salmon. Sea bass is a good match, but will cook faster. Add to the pan when the tomatoes have had 5 minutes. You could also roast chicken thigh fillets for 25-30 minutes until cooked through with no pink meat and juices that run clear, adding the tomatoes to the tray after 10 minutes or so.

Typical values per serving when made using specific products in recipe