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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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
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- 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.
- 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.
- 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