Salmon with Mango Salsa
Make this easy salmon with mango salsa in 20 minutes for a complete meal loaded with flavor and nutrients and perfect for summer!
Servings: 4 servings
Calories: 328kcal
Equipment
Ingredients
For the cilantro lime quinoa:
- ½ cup quinoa
- 1 lime juice and zest
- 1 tablespoon cilantro finely chopped
- ¼ teaspoon sea salt
For the salmon:
- 4 salmon filets
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon honey
- 2 tablespoon olive oil
For the mango avocado salsa:
- 1 mango peeled, pitted and chopped into chunks
- ½ red bell pepper diced
- ¼ cup red onion diced
- 1 avocado
- 1 lime
- ¼ cup cilantro roughly chopped
Instructions
- Add the quinoa to a pot with 1¼ cup water. Bring to a boil, then reduce the heat to a simmer and place a lid on top. Let it cook for 5-7 minutes, stirring occasionally to fluff everything up.½ cup quinoa
- While the quinoa's doing its thing, let's prep the salmon. Pat the filets dry with a paper towel (this is the secret to crispy skin, trust me). Mix the paprika, garlic powder, sea salt, and black pepper in a small bowl, then sprinkle it all over the salmon and rub it in with your fingers. Drizzle the honey on top, give it a gentle rub to combine, and set it aside.4 salmon filets, ¼ teaspoon paprika, ¼ teaspoon garlic powder, ½ teaspoon sea salt, ¼ teaspoon black pepper, 1 tablespoon honey
- Heat a large skillet over medium-high heat and add the olive oil. Once it starts shimmering, place the salmon skin-side down and let it cook for 3-4 minutes (depends on how thick your filets are). Don't move them around. If the edges start curling up, press them down firmly with the back of your spatula. You'll know it's time to flip when the sides are about ⅔ of the way opaque pink. Use tongs to flip and cook for another 1-2 minutes until the sides are completely opaque pink. Transfer to a plate.2 tablespoon olive oil
- Cut the "cheeks" off the mango (there are four of them, and they form a square shape around the pit). Score the flesh side in a crosshatch pattern, being careful not to cut through the skin. Turn each cheek inside-out and the chunks will basically fall right off. (Honestly, once you know this trick, you'll never cut a mango the old way again.) Repeat with the remaining mango cheeks. Throw the chunks into a large bowl and set aside.1 mango
- Dice up the red pepper and red onion into small pieces, then add them to the bowl with the mango. Gently toss to combine. Now slice your avocado into big, generous chunks. Trust me, you want them chunky so they don't get all mushy when you're mixing everything together, Then add those to the bowl too. Squeeze that lime over everything, sprinkle in your cilantro and a pinch of sea salt, then gently toss it all together until the lime juice coats everything. Pop the bowl in the fridge to chill for a few minutes.½ red bell pepper, ¼ cup red onion, 1 avocado, 1 lime, ¼ cup cilantro
- Once your quinoa is done cooking, take it off the heat. While it's still warm, zest that lime right into the pot, then squeeze in the juice. Sprinkle the cilantro and sea salt over top and toss it all together really well.1 lime, 1 tablespoon cilantro, ¼ teaspoon sea salt
- Serve! Scoop a big pile of that cilantro lime quinoa onto a plate, lay your salmon filet on top, and finish the whole thing with a generous scoop of the fresh mango salsa.
Notes
Storing : Store leftovers in separate airtight containers in the fridge for up to 3 days. When ready to serve, heat the salmon in the microwave in 10 second increments until warmed through. Add a splash of water to the quinoa and heat in the microwave in 10 second increments until warm. Then plate as desired with the chilled mango salsa.
Nutrition
Serving: 1serving | Calories: 328kcal | Carbohydrates: 36g | Protein: 39g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 94mg | Sodium: 519mg | Potassium: 1377mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1272IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 3mg