Baked salmon & mango saladJuly 10, 2014
For fish lovers this flavoursome baked salmon recipe will have your taste buds smiling!
★ Fab Fact: This is one of my all-time favourites. It’s absolutely RAMMED with health & skin benefits. Salmon’s omega 3 & delicious lean protein; avocado contains up to 4g protein & is rich in potassium K, B9, B6,B5,C & E; mango (king of fruits) is packed with vitamins and minerals and also contains powerful antioxidants that fight aging & cancer.
Serves 4, Prep 15, Cook 15-20mins
4 fresh wild salmon fillets
2 large ripe mangos
1 large ripe avocado
1 small red onion
Pinch salt & pepper
Drizzle olive oil
Drizzle apple cider vinegar
1 lemon, juiced
Bunch of coriander (optional)
Heat oven to 160 and pre-heat a large baking tray with a drizzle of oil for 5 mins
Add the salmon to the hot tray, sprinkle with salt & pepper and bake for 10-15 mins
Chop the mango & avocado into cubes and place in large mixing bowl
Add the finely chopped red onion, ½ the juiced lemon, drizzle with extra virgin olive oil and gently mix together
When salmon is cooked it will feel firm but soft to touch. If you’re unsure place a knife in the middle and part the flesh to check – it should be light pink in colour (not raw and dark)
Serve on a plate with 2 big spoonfuls of salsa over the top and a lemon wedge (if you like you can add chopped coriander)
★ Top Tips: If you like, cook more salmon at the same time and add a squeeze of lemon before you put it on the fridge. It will keep in the fridge for up to 2 days and is a great snack or flaked into a salad.