Salmon with Mango Salsa
This salmon with mango salsa is one of the easiest recipes you will ever make. Honey infused salmon is topped with sweet fresh tropical salsa and is the perfect spring or summer meal.
Servings: 4 servings
Ingredients
- 4 salmon fillets
- 8 Tablespoon honey for glaze
- 1 mango diced
- 1 cup pineapple diced
- 1 cup cherry tomatoes halved
- ½ cup red onion chopped
- ⅛ cup cilantro chopped
- juice of 1 lime
- bunch of cilantro chopped
- Extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to broil and line a baking sheet with parchment paper.
- Brush salmon filets with extra virgin olive oil, and season with salt, and pepper. Brush the top side of the salmon with some honey. (Make sure it doesn't spill or drop on the baking sheet because it will burn in the oven.) Place the salmon skin side down on the baking sheet and broil in the preheated oven for about 13 minutes. Halfway through, brush the salmon again with honey.
- While salmon is baking, mix pineapple, mango, cherry tomatoes, and red onion in a medium bowl. Squeeze lime juice and drizzle some olive oil. Season with salt and freshly ground black pepper, and top with chopped cilantro. Set aside and let the juices combine.
- When salmon is ready, place salmon on a plate and top with the mango pineapple salsa.
Video
Notes
- Pat the salmon dry before brushing on the honey to remove excess water.
- The salmon is cooked when it is an opaque pink color and the flesh flakes easily with a fork.
- The mango salsa will keep well covered in the fridge for up to 3 days.
- Try adding a bit of spice by mixing the honey with some chili flakes.
- This recipe is gluten-free, dairy-free, Whole30 and paleo.
Nutrition
Serving: 381g | Calories: 465kcal | Carbohydrates: 52.2g | Protein: 35.8g | Fat: 14.8g | Saturated Fat: 2.1g | Polyunsaturated Fat: 12.7g | Cholesterol: 78mg | Sodium: 376mg | Fiber: 2.5g | Sugar: 48.2g
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