
Elote Salmon with Fresh Corn Salsa
10 min prep
18 min cook
Ingredients
Serves 4
- 1 1/2 lb salmon fillet
- 2 tbsp cotija cheese
- 3 tbsp mayonnaise
- 1 tbsp For Real Hey Elote Seasoning
- 1 medium ear of sweet corn
- 1 cup(s) pico de gallo
- 1 tbsp fresh cilantro leaves, finely chopped
Instructions
- Preheat oven to 400ºF. Line a baking sheet with foil and place salmon skin-side down.
- While Salmon is cooking, take corn off the cob using a sharp knife. In a small bowl mix corn, pico de gallo, cilantro and remaining seasoning. Stir to combine.
- In a small bowl, mix together Cotija cheese, mayonnaise and half of seasoning. Spread in a thin, even layer on flesh side of salmon. Place in oven and roast for 16 to 18 minutes, or to desired doneness.
- Remove Salmon from oven and top with corn mixture. Garnish with additional cotija cheese if desired.
Nutrition
Nutrition Facts
4 servings
- Amount Per ServingCalories470
- Calories
- 470
- Total Fat
- 32g
- 49%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 0g
- Cholesterol
- 100mg
- 33%
- Sodium
- 630mg
- 26%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 1g
- 4%
- Total Sugars
- 3g
- Protein
- 37g
- Vitamin A
- 15%
- Vitamin C
- 30%
- Calcium
- 6%
- Iron
- 6%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.