Mango Salmon Salad
This Mango Salmon Salad is packed with fresh flavor! This salad is loaded with fresh cilantro, greens, cucumber, ripe mango, a creamy cilantro lime dressing and topped with the perfect baked salmon. A perfect healthy meal ready in 30 minutes!
Servings: 2 Serving
Calories: 568kcal
Equipment
- Small bowl
- Basting brush
- Baking sheet
- Tin foil or parchment paper
- Food processor
- Knife
- Cutting board
- Veggie peeler
- 2 Large salad bowls or plates
Ingredients
Salmon
- 2 6-oz Salmon filets with or without skin *see ingredient notes
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Lime juice fresh
- ½ teaspoon Kosher salt
- ¼ tsp Garlic powder
- ⅛ teaspoon Black pepper
Cilantro Lime Dressing
- 1 cup Cilantro stems and all
- ½ cup Ripe avocado about ½ large avocado or 1 small avocado
- 5 tablespoon Extra virgin olive oil
- ¼ cup Dairy-free yogurt or plain whole milk yogurt (I like Harmless Harvest coconut yogurt)
- 3 tablespoon Lime juice fresh
- 1 Garlic clove peeled
- 1 tablespoon Agave or honey
- ½ teaspoon Sea salt
- ¼ teaspoon Black pepper
Salad
- 6 cups Romaine lettuce, chopped about 2 large heads of romaine or 1 9-ounce packages of chopped romaine
- 1 cup Mango, peeled and diced about 1 medium mango
- 1 Large ripe avocado Peeled and diced
- ½ English cucumber about 1 cup diced into ¼ inch cubes or sliced into half moons
- ½ cup Red bell pepper, diced about ½ medium bell pepper
- ¼ Small red onion thinly sliced (pickled red onions also work great!)
- ¼ cup Cilantro, chopped leaves and tender stems only
Instructions
Baked Salmon
- Preheat oven to 400 F. Line a baking sheet with tinfoil. Place salmon skin side down.
- Line a baking sheet with tinfoil. Place salmon skin side down. Note: I prefer skin-on salmon for this recipe because it is more flavorful and doesn't dry out as easily. If salmon with the skin removed, use parchment paper to line your pan rather than foil, so the filets can be removed cleanly.
- Mix olive oil and lime juice in a small bowl. Brush the salmon with a basting brush and sprinkle evenly with kosher salt, garlic powder and pepper.
- Place salmon in preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and can easily be flaked with a fork.
Cilantro Lime Dressing
- Remove the pit and peel the avocado and place half of it in a food processor along with all the other dressing ingredients. Process until the cilantro is finely chopped and the dressing is smooth. Scrape the sides of the food processor with a rubber spatula as needed. Set aside.
Salad
- Chop the romaine into bite sized pieces, peel and dice the mango and avocado, thinly slice or dice the cucumber, dice the bell pepper removing the stem and seeds, thinly slice the red onion, and chop the cilantro.
- In two large salad bowls or plates, divide the lettuce, mango, avocado, cucumber, bell pepper and red onion. Add the baked salmon and add as much dressing as you would like (you likely will not use it all). Top with chopped cilantro and serve immediately.
Notes
- Scroll up for ingredient notes, possible substitutions, and tips for cutting a mango (with images).
- I prefer skin-on salmon for this recipe because it is more flavorful and doesn't dry out as easily. If salmon with the skin removed, use parchment paper to line your pan rather than foil, so the filets can be removed cleanly.
- Nutrition information is calculated without dressing.
Nutrition
Serving: 1salad | Calories: 568kcal | Carbohydrates: 33g | Protein: 39g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Cholesterol: 94mg | Sodium: 239mg | Potassium: 2042mg | Fiber: 13g | Sugar: 17g | Vitamin A: 14773IU | Vitamin C: 99mg | Calcium: 109mg | Iron: 4mg
