Servings: 2 · Prep Time: 10 mins · Cooking Time: 14 mins
Total Time: 24 mins
Dinner | Lunch
This gorgeous and flavoursome salmon dish is paired with a vibrant mango salad salsa and makes for the perfect summertime recipe come lunch or dinner.
Salmon and mango salad salsa
- Cucumber (1/2, diced)
- Red onion (1/2 small, diced)
- Red bell pepper (1, diced)
- Mango (1 cup, diced)
- Edamame beans (1/2 cup)
- Extra virgin olive oil (2 tbsp)
- Lime (1, juice only)
- Fresh parsley (2 tbsp)
- Black pepper and salt (to taste)
- Wild salmon (2-4 fillets (1 fillet is 1 serving))
Begin by adding all of your ingredients (but the salmon fillets and 1 tbsp of oil) to a bowl and mix everything together. While the salmon cooks, place your salsa in the fridge to keep cool.
Heat a pan with a tablespoon of olive oil and once hot, add the wild salmon fillets skin down. Cook for roughly 6 minutes before flipping onto the other side. Cook for another 6 minutes or until done. Be careful not to overcook your salmon. If you're cooking on a BBQ, then you may need to cook for slightly less - just keep an eye on it!
Once done, remove the salmon from the pan, plate up and add a generous portion of the mango salad salsa on top of each fillet and tuck in.
Salmon and mango salad salsa.jpg
Salmon and mango salad salsa 2.jpg