This dinner was toddler and hubby approved. The salad is not only colorful but flavorful. It has crunch from the red cabbage and sweetness from the mango but a bit savory at the same time from the lime vinaigrette. The taco cups were easy to make as well.

Taco Cups:

Using a 5 inch cookie cutter, or a bowl that measures the same, cut the tortillas into rounds and place them in a muffin pan folding the sides to make them fit.
Note: make sure the tortilla is taller than the muffin pan when placed inside.
Bake it in a preheated 350F oven for 15-20 or until they are crisp.

Salmon:

Ingredients:

• Half a lime – freshly squeezed
• 1 small garlic-minced
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 cup packed cilantro
• 1/4 cup packed spinach
• couple sprigs of dill-only need the fronds
• 1 pound of salmon

Instructions:

Preheat the oven to 400F

Add the lime juice, minced garlic, avocado oil, chili powder and ground cumin to a bowl and mix with a fork.  Then finely chop the cilantro, spinach, dill and add those to the bowl. Mix them with a fork. The greens will help absorb most of the liquid so when you spoon it over the salmon, it will stay on the salmon instead of dripping off of it.

Line a baking sheet with unbleached parchment paper. Place the salmon on the parchment paper and season the salmon with salt. Evenly spoon the dressing mixture over the salmon. Place the salmon in the oven and allow it to cook, about 20 minutes. Remove it from the oven and set it aside.

Rainbow Salad

Ingredients:

• 1/2 of a small red cabbage, thinly sliced
• 1 mango, small diced
• 2 avocados, small diced
• 1 red bell pepper, small diced
• 1/2 cup packed Cilantro
• 1/2 cup packed Spinach
• 1/4 cup Freshly squeezed lime juice
• 1/4 cup Avocado oil
• 1/2 teaspoon Salt

Instructions

Add the chopped red cabbage, mango, avocado and red bell pepper to a large bowl. Also, finely dice the cilantro and spinach and add those to the bowl. In a separate bowl add the lime juice, oil and salt. Mix it with a fork and add it to the salad. Give it a good toss to evenly coat the salad and serve. Serve it next to the salmon or coat it over the salmon.

Assembly

Place some salmon in the taco cup
Spoon some salad on top of the salmon and serve