Trim chayote ends, halve lengthwise, and scoop out seed. Cut across width into ½" slices. Wash hands thoroughly after working with chayote. For some, chayote can cause irritation or numbness in the hands. Halve and peel onion. Cut into ¼" slices. Stem and coarsely chop cilantro. Zest lime, halve, and juice. Mince garlic. Combine mojito lime seasoning and 1 Tbsp. water in a mixing bowl. Set aside. Pat salmon fillets dry.

Place chayote and onion on prepared baking sheet. Toss with 1½ tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Massage oil into vegetables. Spread into a single layer (some overlap is ok) and roast in hot oven until chayote is lightly browned and tender, 30-35 minutes. Sprinkle roasted vegetables with half the cilantro (reserve remaining for garnish). While chayote and onion roast, make mojo de ajo.

Whisk together 1½ Tbsp. lime juice, 1½ Tbsp. olive oil, 2 tsp. lime zest, garlic (to taste), a pinch of salt, and ¼ tsp. pepper in another mixing bowl. Set aside to let flavors marry.

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.

Flip salmon, and evenly spread mojito lime seasoning-water mixture on seared side. Place pan in hot oven and roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Let roasted salmon rest 2 minutes. Plate dish as pictured on front of card, drizzling salmon with mojo de ajo, garnishing chayote and onion with cotija cheese, and garnishing entire meal with remaining cilantro. Bon appétit!