This easy recipe for Pan Seared Salmon topped with Mango Avocado Salsa is full of bright and fresh Summer flavors! Plus, you can make this healthy and nutritious meal in just 30 minutes!
Let’s celebrate Summer with a simple and refreshing meal, like this perfectly Pan Seared Salmon topped with Mango Avocado Salsa!
Like my Baked Salmon with Dill Sauce, you can make this recipe in just 30 minutes and everyone will love it!
Why you will love this recipe
It’s such a delightful light dish with exotic and refreshing mango! You can’t go wrong with this recipe.
Whether you just need a quick meal or want to celebrate a special day, this is a great recipe for pretty much any occasion:
- Quick dinner. You can make this meal in under 30 minutes! While the salmon is cooking, quickly chop salsa ingredients.
- Celebration. Make a bigger batch of Mango Salsa and fish fillet. During the summer time, you can even grill the fish to get those beautiful grill-marks.
- Romantic dinner. What can be better for a romantic dinner then perfectly cooked crispy fish with fruits and vegetables!
- Diet. If you follow Whole 30 or a Paleo diets, this recipe is for you!
How to make Mango Salsa
This Mango Avocado Salsa has a great combination of sweetness (from mango), spiciness (from jalapeno), and creaminess (from avocado). It is so refreshing during spring and summertime and can be served with salmon, other types of fish, or just by itself with some tortillas.
All you need is to chop the ingredients (Mango, avocado, red bell pepper, jalapeno, red onion, and cilantro) add some olive oil and lime juice, and mix it all up.
Feel free to play around with the flavors. For the summertime, you can add some strawberries and mint. Cucumbers and tomatoes also work well.
How to pan sear Salmon
Rinse and pat dry salmon fillets, then season with salt and pepper and squeeze over lime juice.
Preheat a large skillet over medium heat and add two tablespoons of olive oil.
NOTE: If you don’t follow a diet, I like to mix up 1 tablespoon of olive oil and 1 tablespoon of butter. It will give you more flavor.
Place the fish skin down and cover with a lid. Depending on the fillet size, cook for about 5-6 minutes, then flip it on another side and cook for another 5 minutes or until the salmon gets a beautiful golden/brown crisp and reaches 145ËšF.
You can serve it in a bowl with white rice or cauliflower rice.
Frequently asked questions
You can make it a couple of hours before serving and keep covered in the fridge until ready to use. I prefer not to leave this salsa in the fridge overnight because the avocado will brown.
FDA recommends to cook salmon until the internal temperature is 145ËšF. You can measure it using a food thermometer.
I prefer to thaw frozen fish overnight in the refrigerator. Take it out of the freezer, leave the wrap on, place in a shallow bowl or a plate (in case it will drip some juices), and put in the fridge overnight.
Yes! You can bake it at 350ËšF for about 18-20 minutes or until the internal temperature reaches 145ËšF.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Salmon with Mango Salsa
Ingredients
For Mango Avocado Salsa:
- 2 mangoes diced
- 1 avocado diced
- ½ red bell pepper finely chopped
- ½ jalapeno finely chopped
- ¼ cup red onion finely chopped
- â…“ cup cilantro chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- salt, pepper to taste
For Salmon:
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- salt, pepper to taste
Instructions
How to make Mango Salsa:
- Chop the ingredients (Mango, avocado, red bell pepper, jalapeno, red onion, and cilantro).
- Add a tablespoon of olive oil and lime juice, and mix it all up.
- You can also add some salt and pepper to taste.
How to make Pan Seared Salmon:
- Rinse and pat dry salmon fillets, then season with salt and pepper and squeeze lime juice over.
- Preheat a large skillet over medium heat and add two tablespoons of olive oil.
- Place the fish skin down and cover with a lid. Depending on the fillet size, cook for about 5-6 minutes, then flip it on another side and cook for another 5 minutes or until the fish gets a beautiful golden/brown crisp.
- You can serve it in a bowl with white rice or cauliflower rice.
Notes
Nutrition
Update Notes:Â This post was originally published in 2019, but was republished with new photos, step by step instructions, tips, and FAQs in Feb of 2020.
I like your version of mango salsa…I’ve never put avocado in mine and it sounds great.
Hi Karen! I am glad you liked it! Avocado gives beautiful creamy texture to this salsa)