Mediterranean Salmon Nachos

Nachos are not my usual preferred tortilla delivery system, but these hit so good. Like most of my meals, this came about from craving indecision, and ingredients that needed to be used. These aren’t covered in the gooey-melty cheese that makes nachos so craveable, but all the flavor stars are here! Salty (tortilla chips plus feta cheese, oh yeah), crunchy, tangy (that yogurt sauce!), bright with fresh veggies, and a cinch to throw together.

Ingredients

Nachos

• 1/2 bag of tortilla chips

• 1/2 pound cooked salmon (I roasted mine at 325 for about 30 minutes), flaked

• 1 cup of chopped kale

• 1/2 cup crumbled feta cheese

Salad

• 1 Roma tomato

• 1 Persian cucumber

• 1/2 red onion

• 1/2 bunch chopped parsley

Yogurt Sauce

• 1/2 cup yogurt

• 2 cloves garlic, finely chopped

• 1/2 lemon

• few turns pepper

• pinch of salt

The Cookin’ Part

1. Nachos: Preheat oven to 400 degrees. On a sheet pan, layer the tortilla chips, salmon flakes, and shredded kale. Toss it all together a few times to get everything nice and distributed. Sprinkle the feta cheese over everything, and throw in the oven for about 15-20 minutes.

2. Sauce: While the nachos are cooking, make the yogurt sauce. Simply mix all the ingredients together, and set aside. Keep the salt on the DL - the salmon, feta, and tortilla chips are bringing enough salt to the table.

3. Salad: Dice all the veggies and parsley, and mix together.

4. Ding! Nachos are done. Once you’ve brought your sheet pan out, spoon on your veggie salad, and drizzle the sauce. Dig in.