Wild Salmon with Mango Salsa

This delicious wild salmon with mango salsa is a go-to in my kitchen. Ready in under 15 minutes, it’s perfect for a weeknight, despite the fact it’s fancy enough for a dinner party.

Wild Salmon vs Farmed Salmon

It’s important to choose wild salmon over farmed. Farmed salmon is not a health food. It is generally less nutritious, higher in omega-6, which makes it pro-inflammatory, and more contaminated with mercury and PCBs.

I typically get wild salmon from Whole Foods, or you can buy frozen in bulk from an online source like Vital Choices. If using frozen (which is a great and economical choice!) be sure to thaw completely by letting it sit in refrigerator overnight or using this quick thaw method using a bowl of cold water.

Wild Salmon with Mango Salsa

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Prep Time 5 minutes

Cook Time 15 minutes

Total Time 15 minutes

Servings4

US ImperialMetric

Ingredients

Wild Salmon

• 4 3-4 oz wild salmon fillets
• 1 lemon cut in quarters
• pink salt a pinch
• black pepper a pinch

Mango Salsa

• 1 mango peeled, pitted, and diced
• 1 cup jicama diced (Or substitute cucumber)
• 1/4 cup red onion diced
• 1/2 cup grape or cherry tomatoes quartered
• 1/4 cup cilantro chopped
• 1 Tbsp. serrano chile or jalapeno diced, more or less depending on heat tolerance
• 2 Tbsp. fresh lime juice or to taste
• pink salt to taste

Instructions

To make the salmon

• Preheat the oven to 375 degrees Fahrenheit.
• Line a baking sheet with parchment paper. Place the salmon on the baking sheet, and squeeze a quarter of a lemon over each filet. Top with a pinch of pink salt and black pepper. Once the oven has reached the right temperature, bake for 12-15 minutes, until thoroughly cooked.

To make the salsa

• While the salmon cooks, in a large bowl, toss all of the mango salsa ingredients together until thoroughly combined.
• When salmon is done, remove to a serving plate, and top with mango salsa.

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