The past few months, we've been enjoying some pretty amazing dinners. I wish I could say it's because I suddenly became a more gourmet and creative chef, but let's be real - it's because we've been ordering from Sun Basket, the organic, farm-to-table meal delivery service! You may remember me raving about Sun Basket in this post, and if you follow me on Snapchat (@lindsaysurowitz), you've seen plenty of Sun Basket snaps. We're on our 11th week of Sun Basket deliveries, and I can't say enough great things about it. Every Tuesday, the beautiful box of ingredients gets delivered right to my front door and it's full of organic veggies, wild fish, grass-fed meat, exotic spices, and all of the instructions to make three delicious dinners in 30 minutes or less. I get so excited for my delivery every week! Anyway, the reason I'm going on and on about Sun Basket again is that today's recipe is inspired by one of the dinners we made recently. This Pan-Roasted Salmon with Mango Avocado Salsa is so vibrant, fresh, and flavorful and it only requires a few ingredients! It may look really impressive, but it's super easy to make, and you'll be in and out of the kitchen within a half hour, woohoo! You can choose to serve it with your favorite sides (veggies & quinoa would be great), but I loved it over a refreshing simple salad - the perfect summer meal.
1 mango, peeled and chopped into small cubes
1/2 avocado, cut into small cubes
1/2 red onion, diced
1 Persian cucumber, diced
Small bunch of cilantro, chopped
1/2 lime, zest and juice
2 tbsp extra virgin olive oil
Salt and pepper to taste
2 wild salmon fillets
- Start by making the salsa: Chop the mango, avo, onion, and cucumber (trying to chop everything around
the same size). Combine in a mixing bowl with the chopped cilantro. Add lime zest, lime juice,
and 1 tbsp olive oil. Mix well, season with salt and pepper to taste, and set aside.
- Season the salmon on both sides with salt and pepper. Heat 1 tbsp olive oil on a pan over medium heat.
- Cook salmon fillets until they are opaque and flakey, 3-5 minutes on each side, depending on thickness.
- Serve salmon (over a simple salad or on it's own) and top each fillet with mango avocado salsa. Enjoy!
This salsa would be amazing on anything. Serve it over your favorite type of fish, chicken, or with chips for the 4th of July, OR just eat it by the spoonful!
If you'd like to give Sun Basket a try, click here to get $30 off of your first order! You'll LOVE it!
Photos by Kristen Schellenberg
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.