Salmon with Mango Salsa

side of salmon on a white platter, topped with a mango and avocado salsa.

Published by Kate

Two tropical fruits combine to create this tasty salsa for topping salmon. It would be great over chicken or pork, too!

5 from 2 votes

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Prep Time 15

Cook Time 18

Total Time 33

Course Entree

Cuisine American

Servings servings

Calories 418 kcal

Ingredients

1.5 lb salmon
2 ripe mangos
1 avocado (choose one that is mostly ripe)
1 jalapeño
2 green onions
¼ cup cilantro, chopped
Juice of 1 lime
1 tablespoon olive oil
Salt and pepper to taste

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Instructions

Preheat the oven to 400°F. Place the salmon on a sheet pan and season with salt and pepper.
Bake in the preheated oven for 15–18 minutes, or until cooked through.
Meanwhile, cut the mango and avocado into ½ inch pieces. Seed and finely dice the jalapeño. Slice the green onions thinly (you will use both the white, light green, and dark parts here).
Place mango, avocado, jalapeño, and green onions in a bowl with the chopped cilantro, lime juice, olive oil, and a pinch of salt. Stir gently to combine. Taste and season with additional salt and pepper as desired.
Place the salmon on a serving platter or on dinner plates, and top with the salsa. Serve immediately.

Notes

Tip #1: You want mostly ripe avocados for this recipe, which means they give only slightly when pressed. If an avocado is too ripe, it’ll turn to mush as soon as you stir the salsa.

Tip #2: This will create plenty of mango avocado salsa. I love to scoop up the extras with tortilla chips, plantain chips, or pretzels.

Nutrition

Calories: 418kcalCarbohydrates: 20gProtein: 36gFat: 22gSaturated Fat: 3gCholesterol: 94mgSodium: 81mgPotassium: 1268mgFiber: 5gSugar: 15gVitamin A: 1426IUVitamin C: 48mgCalcium: 42mgIron: 2mg

Keyword mango salmon

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