Salsa-baked salmon nachos

Stir ground chipotle and cumin into a basic red salsa; set aside.

Grease the bottom of a baking dish generously with olive oil.

Spread red onions and seeded jalapeno rings in the dish and season with a big pinch of salt.

Place the salmon fillets on top and salt the tops generously.

Spoon salsa generously over the salmon, then the rest over the vegetables.

Bake in the center of a 450 degree oven for about 20 minutes, depending on size, until the salmon is just cooked through.

Check by squeezing or with a thermometer, aiming for an internal temperature of about 130.

Spoon the half-cooked peppers and onions and their juices over the chips.

Spoon over diced avocado tossed in lemon juice, then scatter chopped cilantro and sliced green onion.

Top with the salmon, using two spatulas if needed.

Garnish with extra jalapeno rings, a generous drizzle of sour cream, more green onions and fresh lime.