Baked Salmon with Mango-Avocado Salsa
I'm currently halfway through my third Whole30, which is starting to become a once a year challenge for me. I'm not a paleo eater 100% of the time, and unless I develop any debilitating food allergies, I don't plan on giving up wine or doughnuts forever. Yet every time I participate in a Whole30, it forces me to think through what I'm eating. I learn better what my body likes and dislikes, and my clean eating recipe repertoire expands. When the 30 days are over, sure, I'll add back rice and chickpeas and whiskey cocktails. But after having said no to various foods for a month, I'm able to discern better when it's worth saying yes.
I still have a lot to work on when it comes to my lifestyle choices. In no way have I "arrived." I'm learning and growing, and as I look back on what I ate a few years ago, I'm encouraged that my eating has drastically improved. I've also realized that my cooking has become much simpler, which is a change I didn't expect. I used to think clean eating had to be complicated. As it turns out, salt and pepper can work wonders on almost anything, and a few really good ingredients can do more for a dish than 20 mediocre ones.
This Baked Salmon with Mango-Avocado Salsa is an exercise in simplicity. Good quality salmon requires just a bit of seasoning. Perfectly ripe avocados and mangoes add sweetness and a buttery texture that's balanced out by a squeeze of fresh lime juice. Few ingredients, simple preparation, and a whole lot of flavor.
Baked Salmon with Mango-Avocado Salsa
Yields 3-4 servings
12 ounce salmon fillet, cut into 4 pieces
1 ripe mango, diced (I prefer Ataulfo mangoes for their sweetness and buttery texture.)
1 avocado, diced
1 shallot, minced
1 lime, juiced (plus additional sliced for serving)
1-2 Tablespoons fresh cilantro, chopped
Salt and pepper
Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment paper. Lay the salmon pieces on the prepared baking sheet, skin side down. Season with salt and pepper. Cook for about 12-14 minutes, or until the salmon is opaque and easily flakes apart.
While the salmon is baking, add the mango, avocado, shallot, lime juice, and cilantro to a medium bowl. Mix until everything is fully incorporated. Spoon on top of the cooked salmon. Garnish with additional cilantro and serve with lime wedges. Enjoy!
Quick Tip: Instead of salmon, try this salsa on top of white fish, shredded chicken or pork!
