Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

Mango Basil Salmon

The tropical flavors of this easy salmon dish with chile-lime rice make for a fancy weeknight at home without any fuss.

Member Exclusive

Become a member to unlock this story and receive other great perks.

Join

Already a member?

Sign In
Servings
2
Duration
30 min

Ingredients

Rice

  • 1 tsp avocado oil
  • 1 yellow onion, diced
  • ¾ cup dry jasmine rice, rinsed
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 tsp chile powder blend (aka chili powder)
  • 1½ cup water
  • 1 tbsp fresh lime juice

Salmon

  • 2 4-oz wild salmon fillets
  • ⅛ tsp each sea salt, ground black pepper and chile powder blend (aka chili powder)

Salsa

  • 1 fresh mango, peeled and diced
  • 1 large tomato, seeded and diced
  • ⅓ cup fresh basil, thinly sliced
  • 1 lime, juiced
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic
  • Pinch sea salt

Preparation

  1. Preheat oven to 450°F and line a baking sheet with parchment paper.
  2. Prepare rice: In a saucepan on medium, heat avocado oil. Add onion and sauté 3 minutes. Add rice, celery, garlic, chili powder and water. Bring to a boil, then reduce heat, cover and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes, then add lime juice and fluff with a fork.
  3. Meanwhile, prepare salmon: Place salmon skin side down on baking sheet; sprinkle top with salt, pepper and chili powder. Bake until cooked through and salmon flakes easily with a fork, 8 to 12 minutes.
  4. Prepare salsa: Toss all ingredients together. Serve salmon with salsa and rice; serve with lime wedges for squeezing.

NOTE: If following our Meal Plan, refrigerate cooked rice, salsa, and roasted salmon in separate containers. Reheat salmon and rice when called for.

Nutrition Information

  • Serving Size ½ of recipe
  • Calories 624
  • Carbohydrate Content 93 g
  • Cholesterol Content 53 mg
  • Fat Content 15 g
  • Fiber Content 6 g
  • Protein Content 31 g
  • Saturated Fat Content 3 g
  • Sodium Content 326 mg
  • Sugar Content 29 g