Honey Lime Salmon Mango Salsa
15 mins prep.
40g Protein
6g Fiber
31g Fat
INGREDIENTS (6 Servings)
- 6 skinless salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1 tsp salt + ½ tsp black pepper, divided
- 3 tbsp butter
- 3 tbsp honey
- 2 mangoes, diced
- 2 red bell peppers, diced
- 1 can (15 oz) black beans, drained and rinsed
- ½ red onion + ½ cup fresh cilantro, finely chopped
- Juice of 2 limes
DIRECTIONS
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment.
- Place salmon on the sheet. Rub with olive oil. Season with ¾ tsp salt and the pepper.
- In a small microwave-safe bowl, microwave butter and honey 30 seconds. Stir and brush over salmon.
- Bake 12 minutes until salmon flakes easily and reaches 145°F.
- Meanwhile, in a medium bowl, toss mango, bell peppers, black beans, red onion, cilantro, lime juice, and ¼ tsp salt.
- Top each fillet with salsa and serve.
FOR PICKY EATERS
- Serve salsa on the side, or just plain diced mango.
- Cut one fillet into 1-inch "salmon bites" and bake 8 minutes.
- Serve over white rice to make it feel familiar.
