For some reason, it feels really daunting to get back into a healthy eating routine after the holidays. I hardly know what day it is, let alone what to make for dinner. But after a couple weeks of my main food group being holiday cookies and treats, I finally woke up on January 2nd craving a big bowl of vibrant, fresh, and healthy ingredients. Enter this Pan-Roasted Salmon with Mango Avocado Salsa. I know it feels summery, but the sun is shining here and San Diego and I was ready for this brightness in my life! It’s super flavorful, hearty and satisfying, but also full of nutritious ingredients that leave you feeling light and ready to get back into a healthy dinner routine.
To see the step-by-step reel of this recipe, click here!
Ingredients
Serves 2
2 wild salmon fillets
2 tbsp avocado oil
Sea salt
Lime or orange wedges for garnish
Mango Avocado Salsa
½ mango, cubed
½ red bell pepper, chopped
½ avocado, cubed
¼ cup red onion, diced
3 tbsp cilantro, finely chopped
Juice of ½ a lime or orange
Salt & pepper to taste
Coconut Cauliflower Rice
4 cups frozen riced cauliflower
½ cup full-fat coconut milk
Salt & pepper to taste
1 tbsp extra virgin olive oil
Instructions
- Make the salsa first – combine mango, avocado, red bell pepper, onion, cilantro, and juice of lime or orange. Mix well and season to taste with salt and pepper. Set aside.
- Season the top of the salmon fillets generously with salt.
- Warm avocado oil in a medium skillet over medium heat. When the oil is hot but not smoking, add the salmon, skin side up. Cook for 2-3 minutes, then turn to cook it on each of the sides (if it’s a thick fillet), then the skin side. Each side for 2-3 minutes or until the internal temperature is 145°F.
- While the salmon cooks, make the cauliflower rice. Warm extra virgin olive oil in a pot over medium heat. Add frozen cauliflower rice and sauté about 5 minutes. Add the coconut milk and stir. Let it come to a boil and continue to cook until the coconut milk reduces and the “rice” thickens a bit, about 5 more minutes. Taste and add salt as needed.
- Build your bowls – cauliflower rice first, then top it with the salmon, and spoon mango avocado salsa on top. Garnish with lime or orange wedges & serve. Enjoy!
