Elote Seasoned Salmon with Quinoa Salad Recipe
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!
How to Make the Best Elote Seasoned Salmon with Quinoa Salad
This Elote Seasoned Salmon with Quinoa Salad is the perfect example of impressive cooking that requires minimal effort. By using Trader Joe’s convenient pre-made products—the Everything but the Elote Seasoning and the Mexican Style Corn & Quinoa Salad—you get restaurant-quality flavors without spending hours in the kitchen.
The combination of perfectly baked salmon with the vibrant, Mexican-inspired salad creates a balanced, nutritious meal that’s full of flavor. The elote seasoning brings a savory, slightly spicy kick that pairs beautifully with the delicate, flaky salmon. Meanwhile, the quinoa salad adds texture and a fresh, herbaceous element that complements the richness of the fish.
At just 20 minutes from start to finish, this recipe is ideal for busy weeknights when you want something that tastes like you spent all day cooking. Serve it warm, and don’t skip the optional sriracha drizzle for an extra layer of heat and complexity.
Elote Seasoned Salmon with Quinoa Salad
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!
Ingredients
Main
Instructions
Preparation & Baking
- 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.
Side Dish
- While the salmon bakes, empty the contents of the Mexican Style Corn and Quinoa Salad into a bowl and toss with the roasted poblano dressing.
Serving
- 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 side of the plate for a little extra kick.
Notes
- This is a quick and easy weeknight dinner that comes together in just 20 minutes.
- Optional sriracha or hot sauce adds extra flavor for those who like more spice.