Elote Inspired Corn & Tomato One Pan Salmon Skillet

Cut the salmon into 4 individual pieces. Rub with salt, taco seasoning and let sit. In a large 10-inch skillet, heat 1 tbsp olive oil over medium heat. Add the salmon skin side down. Cook for 3-4 minutes. Remove from the pan and transfer to a plate, skin side up.

In the same pan, add the corn and cook until slightly charred, about 3-4 mins. Remove corn and add another 1 tbsp olive oil. Add the onion and garlic and season with a pinch of kosher salt. Saute until softened, about 2-4 mins. Add the spices (cumin, smoked paprika, paprika, oregano) and toss to coat, sauteeing for 1 minute until fragrant. 

Add the tomatoes and season with a pinch of salt. Cover with 1/2 cup water and cook, stirring frequently until the tomatoes begin to break down, about 6 to 8 mins. Stir in the cous cous, corn, lime juice, lime zest, and remaining water. Taste and adjust the seasoning if needed. Bring to a simmer and cook for 4-6 mins until cous cous begins to soften, then transfer the salmon back into the pot, skin side up. 

Cook, uncovered, for another 6-8 minutes until the cous cous is al dente and the salmon is fully cooked. 

Remove from heat and garnish with fresh pecorino romano, lemon basil, and parsley. Serve with wedge of lime.