|1 tbsp olive oil|
|6 oz pieces skinless salmon fillet|
|1⁄2 tsp kosher salt|
|4 tostada shells|
|1 cup black beans, rinsed|
|1 cup fresh corn, (from 1 or 2 ears)|
|1 1⁄2 cup romaine lettuce, shredded|
|1⁄2 cup salsa verde|
|1 lime, cut into wedges|
|1⁄4 tsp black pepper|
- Heat the oil in a large skillet over medium heat.
- Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 5 to 6 minutes per side.
- Using a fork, flake the salmon into pieces.
- Dividing the ingredients evenly, top the tostada shells with the salmon, black beans, corn, lettuce, and salsa. Serve with the lime wedges.
Source : allrecipes.com