Mango Salmon Salad
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.
Equipment
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 small bowl or a jar
- 1 Baking pan
Ingredients
- 2 4-5 oz salmon fillets, thawed
- 1 Tablespoon olive oil for baking
- ¼ teaspoon salt
- 3 cups cups baby spinach
- 1 medium ripe mango, peeled and diced
- 1 avocado, diced
- 2 Tablespoons crumbled feta cheese
Simple lemon and honey dressing
- ¼ cup extra virgin olive oil
- 1 Tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 Tablespoon honey
- ¼ teaspoon dried basil
- ⅛ teaspoon salt or more by taste
Instructions
- 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.
Nutrition
Calories: 403kcalCarbohydrates: 27gProtein: 26.3gFat: 24.3gSodium: 567mgFiber: 4.4gSugar: 16g
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