Salmon with Mango and Avacado

 

I love the colors, taste, and simplicity of this dish.  Salmon, as you may have already noticed, is probably me and Brad’s favorite fish and weeknight meal.  I love to use a little creativity in preparing our salmon.  This is a delicious recipe!  I love the fresh, cool taste of the mango and avacado with the simply baked salmon.  I served the salmon over a bed of sauteed spinach.  So healthy too! 

 

Salmon with Mango and Avacado

1 mango, diced

2 medium red tomatoes, diced

1/3 c. chopped purple onion

1 avocado, cut into bite size chunks

1/2 lemon, juice

salmon

olive oil

salt and pepper

 

Combine the diced mango, tomatoes, purple onion, and lemon juice.   Add avacodo last and toss gently.  Refrigerate until ready to use. 

Preheat oven to 350.  Lay salmon on a jelly roll pan and season with salt and pepper.  Drizzle the salmon with olive oil and bake for 20 minutes or until desired doneness. 

Serve the salmon topped with the mango and avacodo mixture.   (Use the leftover mango and avacodo mixture as a salsa the next day!)

I hope you enjoy!

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One Comment to “Salmon with Mango and Avacado”

  1. SCRATCHING PAM RIGHT WHERE SHE ITCHES WITH THIS ONE.
    BET IT WAS GOOD.

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