Salmon Potato Nachos

_{Step 1/4}

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 avocado 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.

_{Step 2/4}

Cook the Salmon

• 150g Salmon

While the potatoes are baking, season the salmon fillet with salt and pepper. Lay the salmon on the cold pan skin side down. Turn the pan to medium heat to render out the fat, once pan reaches temp cook the salmon for about 3-4 minutes on each side, until cooked through and easily flaked with a fork. Remove from heat, let it cool slightly, and flake the salmon into bite-sized pieces.

_{Step 3/4}

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.

_{Step 4/4}

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.