Author Notes
So I’ve been on this sweet and savory kick. Just the other night I wanted a quick meal again. I put together this dish of roasted Salmon with Mango Tomato Salsa in a jiffy, and it was so delicious, so fresh tasting and so very yummy!
I’ve done mango salsas before but never with tomato, but being on this sweet and savory bent gave me the go-ahead to do this. (Like I need permission for myself?) Mango, tomato, jalapeno, olive oil, lime and cilantro – a beautiful combination! —MaryFrancesCooks
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Ingredients
- Make the Salsa
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1
small orange mango, peeled and diced into 1/4″ pieces
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4
cherry tomatoes cut into 1/4” cubes
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1/2
of a jalepeno, minced with seeds
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1/2
lime, juiced
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1 tablespoon
olive oil
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fine sea salt
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pepper
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2 tablespoons
chopped cilantro
- Make the Salmon
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1
14 oz. piece of center cut salmon fillet, washed and patted dried
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1 teaspoon
Dijon mustard, rounded
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Sprinkling of Old Bay seasoning
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1 tablespoon
olive oil
Directions
- Make the Salsa
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Toss together the mango, tomatoes and jalapeno. (omit the seeds if you’d like less heat) Drizzle on lime juice and olive oil. Season with salt and pepper. Fold in the cilantro to combine everything. Taste to correct seasoning, if necessary. Let flavors meld while you make the salmon.
- Make the Salmon
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Preheat the oven to 425 degrees.
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Smear the top of the salmon fillet with the mustard and sprinkle on Old Bay.
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Heat the olive oil in a non-stick, ovenproof skillet over moderately high heat. Place the salmon in, seasoned side down for 3 minutes.
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Then carefully turn over and place the pan in the oven to roast for 7 – 10 minutes, depending on how well done you like your salmon and if the salmon is super cold or not.
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Transfer to a platter. Cut into 2 pieces and serve topped with the salsa. Enjoy!
I served my salmon with the mango tomato salsa, parsley buttered boiled potatoes, and roasted broccoli.
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