Salmon with Mango Avocado Salsa
User Reviews
5
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Prep Time
7 mins
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Cook Time
13 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
398 kcal
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Course
Main Course
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Cuisine
American
Salmon with Mango Avocado Salsa
Description
Salmon with Mango Avocado Salsa showcases salmon filets seasoned with a complex mix of spices including paprika, cumin, and cayenne, baked to a tender, flaky finish. The accompanying mango avocado salsa blends cubed mango, avocado, cherry tomatoes, red onion, and lime juice for a lively topping that adds sweetness, creaminess, and zesty acidity to the dish.
The method involves brushing the salmon with an oil and spice mixture followed by baking, ensuring the fish remains moist, especially if the skin is left on. The mango salsa is combined and chilled until serving, maintaining fresh textures and flavors. This dish can be served over cooked quinoa or rice, broadening serving options.
To ensure the best texture, pat the salmon dry before seasoning, and monitor cooking time to prevent overcooking. The salsa is best made close to serving time because avocado can brown. Mango can be substituted with stone fruits like peaches if preferred.
Ingredients
- 4 salmon filets
- 2 Tablespoon extra virgin olive oil
- 1 ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon thyme
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- salt
- black pepper
Mango Avocado Salsa
- 1 Mango peeled & cubed
- 1 avocado cubed
- ½ cup cherry tomato halved
- ¼ red onion finely chopped, large
- lime juice of 1
- extra virgin olive oil to taste
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 450 F and line a baking sheet with parchment paper.
- In a bowl, mix together the olive oil, paprika, cumin, thyme, oregano, onion powder, garlic powder, chili powder, cayenne pepper, salt, and pepper. Brush the spice mixture on both sides of the salmon filets. (or only on top if it's with the skin on)
- Place the salmon filets on a baking sheet and bake in the preheated oven for about 13 minutes, or until the salmon starts to flake easily with a fork.
- While the salmon is baking, combine the mango, avocado, cherry tomatoes, red onion, lime juice, extra virgin olive oil, salt, and pepper in a bowl. Mix and refrigerate until ready to serve.
- Serve the baked salmon with the mango-avocado salsa spooned over it. Serve over cooked quinoa, rice or with your favorite side dish.
Notes
- Pat the salmon dry before seasoning for better texture.
- Keep the skin on the salmon during baking to retain moisture and flavor.
- Adjust cooking time based on salmon thickness; the fish is done when opaque and flakes easily.
- Prepare the mango avocado salsa no more than a day ahead to prevent the avocado from browning.
- If preferred, substitute mango with peaches or nectarines in the salsa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 279g | |
| Calories | 398kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 94mg | 31% |
| Sodium | 668mg | 28% |
| Potassium | 1257mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1303IU | 26% |
| Vitamin C | 30mg | 33% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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