Mango Salmon Salad

You'll be eating this Mango Salmon Salad all summer! It's sweet and tangy with just a little kick from the cajun-seasoned salmon.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Step-By-Step Instructions
• Variations
• Serving Suggestions
• Frequently Asked Questions (FAQ's)
• More Recipes
• Mango Salmon Salad
• Reviews

Why You'll Love This Recipe

You are going to love how quickly this Mango Salmon Salad comes together. It's ready in less than 30 minutes with minimal effort. The combination of textures and flavors in this salad is everything!

Lettuce is topped with mango, tomato, and avocado. Then served with a piece of baked salmon and finished with a drizzle of cilantro lime vinaigrette. It's the perfect healthy meal for warm summer days.

Ingredients

• Salmon: Two (4 ounce) salmon filets.
• Cajun Seasoning: Store-bought or homemade. I always have a jar of this homemade Low Country Cajun Seasoning in my pantry.
• Olive Oil: For brushing over the salmon.
• Lettuce: Whatever salad greens you prefer. I like to use a baby crispy green leaf lettuce in this salad.
• Mango: One red mango, peeled, cored and diced. Learn how to cut a mango. Be sure to select a mango that is ripe. It should give slightly when you gently squeeze it. It may also smell sweet and fruity near the stem end.
• Tomatoes: Ripe cherry tomatoes, quartered.
• Avocado: An avocado, peeled, pitted and sliced.
• Cilantro Lime Vinaigrette: Store-bought or homemade. This Cilantro Lime Vinaigrette is super simple to make.

*The full ingredient list with amounts is in the recipe card below.

Step-By-Step Instructions

1. Preheat the oven to 450°F. Pat the salmon dry with a paper towel. Place skin side down on a foil lined baking sheet. Brush the tops with olive oil and season with cajun seasoning.
2. Bake for 10-12 minutes, then broil for an additional 1-2 minutes to get the tops a little crispy. It's done when it easily flakes with a fork and is opaque inside.
3. Divide the lettuce among 2 plates. Top each with diced mango, sliced avocado, and quartered cherry tomatoes. Place a piece of salmon on top of each salad, then drizzle with cilantro lime vinaigrette.
4. Serve and enjoy!

Variations

I love this Mango Salmon Salad as it is, however you can change it up. Here are some variation recommendations.

• Don't like cajun seasoning? Simply season the salmon with salt and pepper.
• If you like more spice, you can use more cajun seasoning or add sliced jalapeños to the salad.
• Add more veggies. Sliced red onion and bell peppers would be great additions.
• Use a different dressing. Others that go well with this salad are blue cheese dressing, ranch dressing, or a simple lemon vinaigrette.
• If you don't have salmon on hand, you could substitute for cajun seasoned cooked chicken, tofu, or shrimp.

Serving Suggestions

This salad is the perfect summer dinner. Serve it for a satisfying but light dinner for two or easily double/triple the recipe for more! It also makes a great lunch.

If you like to meal prep, you can make this ahead of time. Refrigerate the ingredients separately, then assemble the salad just before serving. This salmon is delicious served cold, so you can bake it ahead of time and refrigerate for up to 3 days.

Frequently Asked Questions (FAQ's)

More Recipes

If you like this recipe, then you'll love these other easy summer dinner recipes!

• Pesto Chicken Quinoa Bowl
• Chicken Sausage Veggie Skillet
• Bacon Cheeseburger Salad
• Bruschetta Chicken Pasta
• Shrimp Tacos with Avocado Crema

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