This is one of my favorite methods for cooking salmon! Baked on a bed of onions and jalapeno peppers and thickly covered with seasoned salsa, the salmon stays moist and tender without giving your kitchen any fishy smell. Even though these nachos don't contain cheese, they're topped with a rich sour cream drizzle which makes them every bit as decadent as real nachos.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Generously grease the bottom of a 9x13-inch baking dish with olive oil.

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  • Combine salsa, ground chipotle, and cumin in a bowl.

  • Sprinkle red onion and jalapenos in an even layer in the bottom of the prepared baking dish. Place salmon filets over top and season with salt. Generously spoon salsa over the filets and distribute remaining salsa over onions and jalapenos.

  • Bake in the center of the preheated oven, until salmon is moist and tender and an instant-read thermometer inserted into the center reads at least 130 degrees F (55 degrees C), about 20 minutes.

  • Meanwhile, toss diced avocado with lemon juice in a small bowl. Thin sour cream with water in another bowl.

  • Divide chips between two serving plates. Spoon onion-jalapeno mixture over top, along with any accumulated juices, then top with avocado, cilantro, and green onion. Place a salmon filet on top of each plate and drizzle with sour cream. Sprinkle with more green onions and serve with lime.

Chef's Notes:

Any jarred salsa or even homemade will work, and feel free to season it with different spices. You can use butter instead of olive oil for greasing the pan. If you like beans, you can add refried beans or another type.

The sour cream drizzle is optional, but I highly recommend it!

For a low-carb version, substitute vegetable chips for the corn chips.

Nutrition Facts

858 calories; protein 50g; carbohydrates 50.3g; fat 53.5g; cholesterol 113.4mg; sodium 1110.3mg. Full Nutrition
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Reviews

Rating: 5 stars
07/13/2021
Super Fantastic! Did not change much at all.... I used Julio's mild salsa with the added chipotle, twice the cumin and some oregano. I made extra salsa so I could season the jalapenos and onions as well as the fish for more of a juice on the chips after baking. I also used Julio's chips, served Spanish rice and refried beans on the side. The green onions, avocado and cilantro on top are a must, but the sour cream mixed with lime juice instead of water...dang! Read More
Rating: 5 stars
07/20/2021
Delicious and easy. Great week night meal. The nachos are just a ruse, this is a fantastic salmon recipe. Skip the tortilla chips and serve it with sliced tomatoes for a low cal. meal. This is definitely a keeper Read More