Salmon Tacos with Roasted Tomato and Black Bean Salsa - alive magazine

Ingredients

• 10 to 12 oz (280 to 340 g) wild salmon
• 1 Tbsp (15 mL) extra-virgin olive oil, divided
• 1 tsp (5 mL) ground cumin
• 1/4 tsp (1 mL) cayenne pepper (optional)
• 2 cups (500 mL) grape or cherry tomatoes
• 1 to 2 garlic cloves, minced
• 1 jalapeno, seeded and diced
• 8 small organic corn tortillas, no salt added
• 1 avocado, sliced
• 1 cup (250 mL) grated cheddar cheese
• 4 cups (1 L) arugula or baby spinach
• 1 cup (250 mL) canned no-salt black beans, drained and rinsed
• 1/2 cup (125 mL) chopped cilantro or parsley (optional)