A crunchy, spicy homemade salsa does the heavy lifting in this recipe, transforming simply roasted salmon into a vibrant main that’s worthy of a celebration. As the salmon roasts, the magic salsa comes together, sizzling an array of finely chopped nuts in oil until they are golden and toasted. Using a store-bought blend of mixed nuts—like the kind dubbed cocktail nuts meant for snacking—is the key to making a salsa with a variety of colors and textures without having to buy multiple bags of individual nuts. (Although you can use whatever near-empty bags of nuts you have on hand.) The sauce is poured over the salmon, then scattered with a bushel of fresh mint and cilantro. Serve it with rice, cooked noodles, toasted bread, or potatoes to sop up all the flavorful oil.

Perfectly cooking a large piece of salmon can be intimidating, but the best way to tell when it is done is to flake a bit of the flesh in the center: It should come apart easily and look light pink and opaque. If you’re still unsure, an instant-read thermometer inserted into the thickest part should register 145°.

Inspired by guasacaca, the Venezuelan avocado salsa, this bright green sauce couldn’t be any simpler to make. Scallions and a copious amount of cilantro bring a cooling vegetal quality and oil thickens the sauce to a mayo-like richness as it blends. Don’t shy away from trying the sauce with a serrano, rather than jalapeño, chile. The creaminess of the avocado masks much of the heat and all that remains is a welcome warming tingle.

Starting with an unheated nonstick pan and a slick of oil is the formula for shatteringly crisp fish skin. Use this technique with other skin-on fish fillets for failsafe results every time. This creamy (but dairy-free) sauce is also sublime served with seared or roasted chicken (either thighs or breasts).