Vibrant flavors are the name of the game for this meal, bringing some celebratory vibes to your midweek seafood meal. The flaky texture and familiar deliciousness of salmon make it perfect for cooking quickly in a hot pan and seasoning with a sweet, herbaceous mojito lime rub. Chayote squash, similar in flavor and texture to zucchini, is an ideal partner for the bold, healthy flavors of this dish. Vivacious vibes and bright bites all around!
Just made this last night and we loved it! The mojo de ajo was very delicious. This is definitely a plate I want to try to replicate on my own!
Fish was amazing, very fresh and I love the ease of prep.
Delicious!!!!!! Great combo of flavors, the fish was so good! Big hit in the household!
A surprise winner! Kids loved it too. No leftovers with this meal.
Amazing! I had no idea what a chayote was before this meal, and now I love them. The trout is so amazing!
Trim ends and halve chayotes lengthwise. Use a spoon to scoop out seeds. Cut across width into ½" slices.
Halve and peel onion. Cut into ¼" slices.
Stem and coarsely chop cilantro.
Zest lime, halve, and juice.
Stir together mojito lime seasoning and 1 Tbsp. water in a mixing bowl. Set aside.
Pat salmon fillets dry.
Roast the Chayotes and Onion
Place chayotes and onion on prepared baking sheet. Toss with 1½ tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper.
Spread into a single layer and roast in hot oven until chayotes are lightly browned and tender, 30-35 minutes.
Remove from oven and sprinkle with half the cilantro (reserve remaining for garnish).
While chayote roast, make mojo de ajo.
Make the Mojo de Ajo
Whisk together 1½ Tbsp. lime juice, 1½ Tbsp. olive oil, 2 tsp. lime zest, garlic, ¼ tsp. salt, and ¼ tsp. pepper in another mixing bowl.
Set aside to let flavors marry.
Sear the Salmon
Place a medium oven-safe non-stick pan over medium-high heat.
Add ½ tsp. olive oil and salmon, skin side up, to hot pan. Cook undisturbed until lightly browned, 2-3 minutes.
Finish the Salmon
Flip salmon, and evenly spread on mojito lime seasoning-water mixture.
Place pan in oven and roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Carefully, remove from oven and let rest 2 minutes.
Plate dish as pictured on front of card, drizzling salmon with mojo de ajo, garnishing chayote with cotija cheese, and garnishing entire meal remaining cilantro. Bon appétit!