Mexican-Inspired Garden-Fresh Salmon Skillet

THIS QUICK Skillet Meal is EXACTLY what you’re going to want to make when all those ripe zucchini and tomatoes start to show up in our gardens and farmer’s markets here shortly!

Ingredients:

• 2 Tbsp taco seasoning

• 4 skinless salmon filets

• 2 Tbsps olive oil or avocado oil

• 1 medium red onion, diced

• 3 fresh garlic cloves, chopped

• 3 medium zucchini, diced

• 2 large ripe tomatoes, diced

• 1 x 15oz can black beans, drained and rinsed well

• Sea salt and ground pepper, to taste

• 1 tsp crushed chili flakes, or to taste

• Handful of fresh parsley or cilantro, chopped

• 1/2 cup crumbled dairy-free cheese, like Cotija or feta

• 2 fresh limes, juiced

Instructions:

1. Rub your salmon filets with the taco seasoning on both sides.

2. Heat the oil in a large skillet over medium heat. Cook the salmon for 3-4 minutes per side, or until blackened and flaky.

3. Set aside on a plate.

4. In the same skillet, sauté the onions for 2 minutes. Stir in the garlic and cook for about 30 seconds.

5. Add in your zucchini, tomatoes and beans.

6. Sauté for 5 minutes or so, then season lightly with sea salt, pepper and crushed chili flakes.

7. Return your blackened salmon back to the skillet and garnish with fresh parsley or cilantro and crumbled dairy-free cheese.

8. Serve with plenty of lime juice and enjoy!