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Blackened Salmon with Mango Avocado Salsa
Salmon with Mango Avocado Salsa - a quick meal that can be prepared in just 20 minutes - flaky salmon with a refreshing salsa! Perfect for busy weeknights.
Prep Time
7
minutes
mins
Cook Time
13
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
servings
Calories:
400
kcal
Author:
Neli Howard
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
1
garlic clove
minced
½
teaspoon
chili powder
¼
teaspoon
cayenne pepper
salt and pepper
Mango Avocado Salsa
1
mango
peeled & cubed
1
avocado
cubed
½
cup
cherry tomatoes
halved
¼
of a large red onion
finely chopped
Juice of 1 lime
extra virgin olive oil
to taste
salt and pepper
to taste
Instructions
Preheat oven to 450 F.
Combine the olive oil and all of the spices in a bowl. Brush on both sides of the salmon.
Bake salmon filet at 450 F for about 13 minutes, or until it starts to flake.
Meanwhile, combine the salsa ingredients together in a bowl and store in the refrigerator while the fish cooks.
Serve hot over cooked quinoa with the mango-avocado salsa spooned over it.
Notes
If you are not a fan of mango, you can easily use stone fruits like peaches or nectarines.
Pat the salmon fillets dry before seasoning for the best texture. If the salmon is too wet it can become mushy when it is cooked.
Depending on the thickness of your salmon fillets, cooking times can vary. It is done when it is an opaque pink and flakes easily with a fork.
Because the mango salsa contains avocado, it's best not to make it more than a day in advance as it will start to brown.
This recipe is dairy-free, gluten-free, paleo and Whole30.
Nutrition
Serving:
279
g
|
Calories:
400
kcal
|
Carbohydrates:
18.3
g
|
Protein:
24
g
|
Fat:
27.8
g
|
Saturated Fat:
4.6
g
|
Polyunsaturated Fat:
23.2
g
|
Cholesterol:
50
mg
|
Sodium:
351
mg
|
Fiber:
5.9
g
|
Sugar:
9.5
g
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