• In a small bowl, combine cayenne, oregano, garlic powder, pepper, and salt.
• Pat the salmon filets dry and rub each filet with the seasoning mixture.
• Heat 1 ½ Tbsp Thrive® Algae Oil in a large skillet over medium high heat. Once the oil is hot, add the salmon fillets and cook 3-4 minutes on each side until browned and lightly crispy. Set aside and keep warm.
• Heat a grill pan (or other pan) to medium heat. Lightly brush both sides of flour tortillas with remaining Tbsp Thrive® Algae Oil and place each on grill pan for 1 minute per side until warm and malleable. 
• Divide salmon among 8 tortillas. Top with butternut squash salsa, cranberry crema, and crumbled pistachios.

Butternut Squash Salsa

• Pre-heat oven to 425 degrees.
• Toss diced butternut squash in a large bowl with 2 Tbsp Thrive Algae Oil, salt, and pepper.
• Place squash in a single layer on a foil-lined baking sheet and bake for 20 minutes, stirring halfway through. Remove from oven and let cool.
• Toss roasted squash in a large bowl with diced avocado, pomegranate arils, and remaining 2 tsp Thrive® Algae Oil.

Cranberry Crema

• In a medium saucepan, combine cranberries, sugar, orange juice, and water. Stir to combine. 
• Over medium heat, bring mixture to a boil and then lower heat and let simmer for about 10 minutes minutes, until cranberries start bursting. Remove saucepan from heat and let cool slightly before putting cranberry sauce in bowl in fridge to cool completely.
• Mix cooled cranberry sauce with Greek yogurt, lime juice, and salt.