Mango salmon salad is full of amazing flavors: ripe mango, avocado, feta cheese, and lemon-honey dressing. Enjoy this complete meal in one bowl for dinner or breakfast.
Preheat oven to 400°F. Line the baking pan with parchment paper. Rub thawed salmon fillets with salt and olive oil. Bake for about 15-18 minutes until the internal temperature reaches 145°F.
In a large plate or bowl, add baby spinach, diced mango, diced avocado, and feta cheese.
Once the fish is cooked, let it cool down until not too hot to handle. Cut the salmon into bite-size pieces. Add the fish to the salad bowl. Dress it in the simple lemon and honey dressing. Enjoy!
Simple lemon and honey dressing
In a small bowl or a glass jar, add ¼ cup olive oil, 1 tablespoon lemon juice, ½ teaspoon lemon zest, 1 tablespoon honey, ¼ teaspoon dried basil, and ¼ teaspoon salt.
Stir well with a whisk until well combined, or shake well if using a jar with a lid. Split the dressing between two salads.
Notes
you can use other greens such as spring mix or arugula.
use a ripe mango.
you can use the leftovers salmon or even smoked salmon.