So easy! So delicious! TJ's Everything but the Elote Seasoning sprinkled over Atlantic salmon, baked and served with a just as easy side dish of Mexican style corn and quinoa salad. It takes seconds to prep and minutes to cook!
Preheat the oven to 400°F. Line a sheet pan with oil sprayed aluminum foil or line with parchment paper. Place the salmon fillets skin side down on the sheet pan and liberally season with Trader Joe's Everything but the Elote Seasoning.
Bake the salmon for 12 to 15 minutes or until an internal temperature of 145°F is reached. Baking time will vary depending on the thickness of the salmon fillet.
While the salmon bakes, empty the ingredients of the Mexican Style Corn and Quinoa Salad into a bowl and toss with the roasted poblano dressing.
Split the quinoa salad between two plates and top with the cooked salmon fillets. Optional: add a drizzle of sriracha or hot sauce to the bottle of the plate for a little extra kick.
If you prefer to serve the salmon without the skin, skip greasing the aluminum foil liner. The skin will stick during the cooking process, after cooking use a pair of tongs to gently pull the fillet from the skin.