Light and fresh for lunch or dinner. Get the toasty crispness of pan-fried salmon and the bright sweetness of fresh mango. Summer was made for this.
Summertime Salmon Salad with Tomato & Mango
Description
The fruit and erythritol bring a light sweetness and the lime juice and zest bring the zing. Mint and coriander bring notes of green, while pumpkin seeds drop in the crunch. Enjoy while the sun lingers.
Ingredients
Instructions
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Whisk oil, lime zest and juice, erythritol, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in a bowl. Add tomatoes, mango, and 1 tablespoon cilantro and toss; set aside.
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Pat salmon dry and sprinkle with coriander, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Place salmon, skin side down, in medium-sized nonstick skillet and place over medium heat. Cook fillet, without moving it, until skin is golden brown and bottom ¼ inch of fillet is cooked, 6 to 8 minutes.
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Carefully flip filet skin side up and continue to cook without moving it until golden brown and bottom ¼ inch of filet is cooked, about 3 minutes. Flip filet onto one side and cook until golden, about 1 minute. Flip filet onto final side and cook, until salmon is cooked to desired level, about 1 minute.
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Serve with salad, sprinkling with remaining 1 tablespoon cilantro and pumpkin seeds.
Servings 1
- Amount Per Serving
- Calories 469kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 4g20%
- Cholesterol 77mg26%
- Sodium 704mg30%
- Potassium 408mg12%
- Total Carbohydrate 23g8%
- Dietary Fiber 4g16%
- Sugars 12g
- Protein 39g78%
- Vitamin A 66 IU
- Vitamin C 42 mg
- Calcium 23 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.