Spicy Salmon Tacos with Hatch Blueberry Salsa

Preheat the oven to 425 F.

Combine the paprika, chile powder, cayenne, and salt in a small bowl. Lay the salmon on a parchment paper lined rimmed baking sheet and rub with the spice mixture. Bake salmon for 12-15 minutes, until just cooked through. Remove from the oven and allow to cool slightly before flaking with a fork.

While the salmon is cooking, make the salsa. Add the chiles, blueberries, onion, cilantro, and lime juice into a food processor or blender and pulse a few times. Taste for seasoning and add salt and pepper as necessary.

Divide salmon between the tortillas and top with salsa. Serve with lime wedges and cilantro, if desired.