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