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Spicy salmon nachos

Spicy salmon nachos


This one-tray meal is great for the whole family — the kids will love layering up their nachos, and there’s not much washing-up to do once you’ve eaten!

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    3140kj 755kcal
  • Fat
    High 73%
  • Saturates
    High 56%
  • Sugar
    Low 9%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 43g

Bring Co-op to your front door

Big Bag Option


  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 red onion, finely sliced
  • 1 red and 1 yellow pepper, sliced
  • 1 tbsp Co-op olive oil
  • 2 x 220g packs Co-op salmon fillets,skin removed, cut into 2cm chunks
  • Zest of 1 lime, juice of ½, remainder cut into wedges
  • 2 avocados, mashed
  • ½ x 25g pack coriander, chopped
  • ½ x 300ml tub Co-op reduced fat crème fraîche
  • 200g pack Co-op lightly salted tortilla chips
  • 1 red chilli, sliced


  1. Preheat the oven to 200°C/fan180°C/gas 6
  2. Combine the paprika, cumin and cayenne to make a spice blend
  3. You only need half, so store the rest in a jar to use another time
  4. Toss the onion and peppers in 1½ tsp of the spice blend
  5. Drizzle over the oil and spread out on a baking tray
  6. Roast for 12 mins
  7. Toss the salmon in the remaining spices, add to the tray and roast for a further 5-6 mins, until just cooked through
  8. Meanwhile, mix the lime juice with the mashed avocado
  9. Add half the coriander and season to taste
  10. In, a separate bowl, stir the lime zest through the crème fraîche
  11. Put the tortilla chips on a serving plate and top with the roasted salmon and vegetables
  12. Scatter over the chilli and remaining coriander, then serve with the avocado, crème fraîche and lime wedges on the side

Tip: Instead of salmon, you could use prawns, chicken, or roast some extra veggies

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