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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.

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30 min



  • 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


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


  • 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


  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