Trim ends and halve chayotes lengthwise. Use a spoon to scoop out seeds. 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. Stir together mojito lime seasoning and 1 Tbsp. water in a mixing bowl. Set aside. Pat salmon fillets dry.

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.

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.

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 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 with remaining cilantro. Bon appétit!