Salmon Tostada Salad Recipe

Name: Salmon Tostada Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALMON:; 2 whole (8 Oz. Size) Salmon Fillets; 1 can (4 Oz. Size) Diced Green Chilies; 3 Tablespoons Salsa; FOR THE TOSTADA:; 4 whole Corn Tortillas; 1 can (15 Oz. Size) Re-Fried Black Beans With Green Chilies; 2 Tablespoons Shredded Pepper Jack Cheese; 3 Tablespoons Salsa; 3 cups Romaine Lettuce, Shredded; 3 Tablespoons Red Onion, Thinly Sliced; 1 whole Tomato, Diced; 2 Tablespoons Cilantro, Chopped; FOR THE CREMA:; 1/2 whole Ripe Avocado, Mashed; 1/4 cups Nonfat Plain Greek Yogurt; 1 whole Lime, Juiced

Servings: persons

FOR THE SALMON:
2 whole (8 Oz. Size) Salmon Fillets
1 can (4 Oz. Size) Diced Green Chilies
3 Tablespoons Salsa
FOR THE TOSTADA:
4 whole Corn Tortillas
1 can (15 Oz. Size) Re-Fried Black Beans With Green Chilies
2 Tablespoons Shredded Pepper Jack Cheese
3 Tablespoons Salsa
3 cups Romaine Lettuce, Shredded
3 Tablespoons Red Onion, Thinly Sliced
1 whole Tomato, Diced
2 Tablespoons Cilantro, Chopped
FOR THE CREMA:
1/2 whole Ripe Avocado, Mashed
1/4 cups Nonfat Plain Greek Yogurt
1 whole Lime, Juiced

1
1. Preheat oven to 400 F. Add a fillet of salmon on top of a large sheet of aluminum foil. Top with half of the green chilies and salsa. Wrap foil tightly around the salmon so that no steam escapes. Repeat with the other fillet. Place on a baking tray and cook in the oven for 20 minutes. Remove pan from oven. Remove salmon from foil and flake it. Set aside.
2
2. Spray both sides of the tortillas with olive oil spray. Place on a baking sheet in a single layer and cook until tortillas are crisp, about 3-5 minutes.
3
3. Meanwhile, heat beans in a small saucepan over medium heat. Make the avocado crema in a small bowl. Mix all ingredients together and refrigerate until ready to use.
4
4. Once everything is heated, spread a layer of beans on the tortillas. Top each with cheese, salsa, lettuce, red onion, tomato and cilantro. Add flaked salmon and top salmon with avocado crema. Serve and enjoy!

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE SALMON:, 2 whole (8 Oz. Size) Salmon Fillets, 1 can (4 Oz. Size) Diced Green Chilies, 3 Tablespoons Salsa, and more.

Yes, Salmon Tostada Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon Tostada Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions