Trim chayote ends, halve lengthwise, and scoop out seed. Cut across width into 1/2" 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 1/4" 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 11/2 tsp. olive oil, 1/2 tsp. salt, and 1/4 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 11/2 Tbsp. lime juice, 11/2 Tbsp. olive oil, 2 tsp. lime zest, garlic (to taste), a pinch of salt, and 1/4 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 1/2 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!