This recipe is inspired by Seared Salmon with Avocado, Shrimp, and Mango Salsa from Cooking Light. We love it because it’s very yummy and healthy, without tasting “diety.”
To prepare the mango salsa, combine 1 cup diced mango, 1/4 cup diced red onion, finely chopped jalapeno (how much depends on your taste, or you can omit it all together), 1 tbsp. lime juice, 1 tbsp. fresh cilantro (fresh is better, but dried is fine, too), and 1 tsp. olive oil.
To make the salad, toss 6 cups spinach or your favorite salad greens with 1 tbsp. lime juice, 1 tsp. olive oil, salt and pepper. Add a half of avocado, chopped, to the salad.
Sprinkle a skinned filet of salmon (24 oz.) with salt and pepper. Heat a nonstick pan over medium heat with enough olive oil to cover the pan. Cook the salmon until it is opaque and flakes easily, about 15 minutes.