Description
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. Make it for a simple and delicious meal.
Ingredients
Scale
- 2 (4 ounce) salmon filets
- olive oil, for brushing
- 1/4 teaspoon cajun seasoning
- 3 1/2 cups crispy leaf lettuce
- 1 ripe mango, peeled, cored and diced
- 1 small avocado, pitted, peeled and sliced
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup cilantro lime vinaigrette
Instructions
- 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.
- 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.
- 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.
- Serve and enjoy!
Notes
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 salad
- Calories: 539
- Sugar: 26.2 g
- Sodium: 149.3 mg
- Fat: 34.8 g
- Saturated Fat: 5.1 g
- Carbohydrates: 36.5 g
- Fiber: 8.7 g
- Protein: 26.5 g
- Cholesterol: 62.3 mg