Recipe via Simply Recipes
- 1 TB Olive oil
- 4 six-ounce salmon fillets (24 ounces total)
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 small or 1 large mango, not overly ripe (1 to 1 1/2 pounds of mango)
- 2 ripe avocados
- 1/4 cup minced red onion
- 1 Serrano chile, minced (with seeds for more heat, without for less)
- 2 limes, juiced (about 4 Tbsp lime juice)
- Preheat oven to 400°F. While the oven is preheating, prep the mangos. Either peel and then cut away the mango flesh from the core seed, and then cut the mango into 1/3-inch cubes. Set the cut mango aside in a medium bowl.
- Line a roasting pan with aluminum foil. Spread some olive oil on top of the foil. Coat the salmon fillets with olive oil and lay, skin side down, on the foil lined roasting pan. Sprinkle with salt. Place in the 400°F oven and cook for 10 minutes.
- While the salmon is cooking, prep the other ingredients. Cut the avocados in half. Remove the seeds. Score the inside of the avocados with a small knife in a cross hatch pattern. Scoop out the avocado pieces and add them to the bowl with the cut mango pieces. Add the minced red onion, serrano chile, and lime juice to the bowl. Sprinkle with a little salt. Gently fold the ingredients together.
- Serve the salmon fillets with a generous portion of avocado mango salsa.
Nutrition Facts per serving: 486 calories, 24 g total fat (4g saturated, 13 g monounsaturated, 5 g polyunsaturated), 30 g carbohydrates (7g fiber, 20g sugar), 77mg cholesterol, 40g protein, 186 mg sodium, 1327 mg potassium, Vitamin A 38%, Vitamin C 107%, Vitamin D 614 IU, Calcium 9%, Iron 10%