Dare I say it? Spring is FINALLY here. With the weather on what I hope is its final upswing, I’m craving warm weather food, which to me means light meals with fresh ingredients. Since I haven’t posted a recipe in a while, it seemed like a great time to share one of the favorites in our house, Salmon with Mango-Avocado Salsa. This recipe is the definition of light and fresh, and the kick of the spices is countered with the sweetness in the salsa. Bonus: It’s super easy to make (assuming you don’t mind a little chopping).
The original recipe calls for the salmon to be grilled, but since we didn’t have a decent grill until this year, we’ve gotten in the habit of baking the salmon (the spices and salsa are what make the recipe anyway). I’m sure we’ll get around to grilling it one of these days, but for now… here’s our version.
Salmon with Mango-Avocado Salsa
For the salmon:
- 1½ to 2 pounds boneless salmon fillets
- 3 teaspoons butter
- 1 garlic clove, crushed
- 1½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon pepper
- ¼ teaspoon thyme
- ¼ teaspoon cayenne
For the salsa:
- 1 mango
- 1 avocado
- 1 tomato
- 1 onion
- 1 teaspoon fresh lime juice
- ½ teaspoon salt
- Preheat oven to 450 degrees
- Slice the salmon evenly into 4 to 6 smaller fillets.
- Place salmon on a foil-lined baking pan
- Combine the butter and all of the spices in a bowl. Rub all over both sides of the salmon.
- Bake salmon for 12-15 minutes
- While the salmon cooks, peel, seed and dice all of the salsa ingredients, then combine together in a bowl
- Serve salmon warm, topped with the mango salsa
Best enjoyed on a back patio with a glass of wine 🙂