Salmon with Chunky Mango Salsa

Is it getting a little late into the fall to use mangos?  Probably.
Did I still love this taste of summer as the weather turns cooler?  Definitely.
And really, has the weather changed much to make us feel like fall?  Nope.

This recipe is fresh, healthy, and cooked in the oven, making you feel like it’s a hot summer day on a chilly fall evening.  Or on a hot *fall* evening in the middle of an Indian Summer.

Inspired by this recipe from Prevention RD.

Salmon with Chunky Mango Salsa
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
  • 1 lb salmon
  • 1 T olive oil
  • 1 mango, peeled, pitted and chopped
  • 1 avocado, peeled pitted and chopped
  • 1 tomato or 5-10 cherry tomatoes, chopped
  • 1 bunch cilantro, chopped
  • ½ t + ½ t red pepper
  • 1 t + 2 T lime juice
  • Salt and pepper, to taste
  1. Preheat the oven to 350 degrees.
  2. Put the salmon in a pyrex and drizzle with olive oil and 1 t of lime juice. Sprinkle ½ t of red pepper on top.
  3. Bake for about 30 minutes, until cooked through.
  4. While the salmon is cooking, prepare the salsa. Combine mango, avocado, cilantro, tomato, ½ t red pepper, 2 T lime juice and salt and pepper to taste.
  5. Top baked salmon with salsa and enjoy.

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