Salmon Potato Nachos

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Prepare the Potatoes

• 250g Baby Potatoes
• 1 tsp Olive Oil
• 1/2 tsp Paprika

Preheat your oven to 400°F (200°C). Toss the thinly sliced baby potatoes with olive oil, paprika, salt, and pepper. Arrange the potato slices in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until the potatoes are crispy and golden brown.

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Cook the Salmon

• 150g Salmon

While the potatoes are baking, season the salmon fillet with salt and pepper. Heat a non-stick pan over medium-high heat. Cook the salmon for about 3-4 minutes on each side starting skin side down, until cooked through and easily flaked with a fork. Remove from heat, let it cool slightly, and flake the salmon into bite-sized pieces.

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Assemble the Nachos

• 30g Shredded Cheese

Once the potatoes are done, arrange them on a plate. Sprinkle the shredded cheddar cheese over the potatoes. Place the flaked salmon on top of the cheese. Return the plate to the oven for 2-3 minutes, just until the cheese melts.

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Add Toppings and Serve

• 50g Salsa
• 30g Guacamole
• 1 tbsp Sliced Jalapeno

Remove the nachos from the oven and top with guacamole, salsa, and sliced jalapeño. Garnish with chopped green onion and fresh cilantro. Serve immediately.