Quesadillas make a quick, complete meal for a busy weeknight or relaxed weekend, no matter the month. Frozen corn acts as a sunny, year-round dinner solution, sparking memories of summer. And, a verdant chimichurri will make your heart healthy (thanks to the omega-3s in the salmon). This unique pairing is guaranteed to hold you over until shorts weather returns.
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
Add salmon to prepared baking sheet, coat with lemon juice, and roast for 15 to 20 minutes, until cooked through. Flake into pieces.
For the chimichurri, in food processor, blend parsley, garlic, 3 Tbsp (45 mL) olive oil, and vinegar until smooth. Cover and refrigerate until ready to use.
For the charred corn, melt butter or coconut oil over medium heat in large cast iron skillet. Add corn and black pepper. Sauteu0301 until browned, about 3 to 5 minutes.
To assemble, spread yogurt over surface of each tortilla leaving a half-inch border. To half of each tortilla, divide flaked salmon and corn. Fold in half.
In the same large cast iron skillet, heat 1 Tbsp (15 mL) oil over medium (you can divide this amount when cooking each tortilla by using about 1 tsp (5 mL) oil to cook each one). Working in batches, fry tortillas on first side for 2 to 3 minutes until crispy. Carefully flip and cook on other side for 1 to 2 minutes longer.
Slice into wedges and serve with chimichurri.
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