I have one word for this recipe.  Yum. I found I liked it better with the salsa only on the greens as a salad and the salmon plain.  I used the leftover salsa for lunches without the salmon and it was very filling.  This will become a staple on our house.




4 servings


  • Salmon:
  • Cooking spray
  • 4  (6-ounce) salmon fillets (about 1 inch thick)
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • Salsa:
  • 1  cup  cubed peeled ripe mango
  • 1/2  cup  medium shrimp, cooked and peeled (we used jumbo as we had a bag from Costco)
  • 1/4  cup  chopped red onion
  • 2  tablespoons  chopped fresh cilantro
  • 2  tablespoons  fresh lime juice
  • 1  tablespoon  olive oil
  • 1  jalapeño pepper, seeded and chopped (We left some of the seeds in, we like spicy)
  • 6  cups  gourmet salad greens (Ours are not gourmet, I think it was butter lettuce)
  • 2  tablespoons  fresh lime juice
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 1  peeled avocado, cut into 1/4-inch wedges


To prepare salmon, heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fish to pan, and cook for 9 minutes or until the fish flakes easily when it is tested with a fork, turning once.

To prepare salsa, combine mango and the next 6 ingredients (mango through jalapeño) in a medium bowl, and toss well to combine.

Combine the salad greens, juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and avocado wedges in a large bowl; toss gently to combine. Arrange a salmon fillet on each of 4 plates; top each with 1/2 cup salsa and 1 1/2 cups salad mixture.

Nutritional Information

Calories: 500 (54% from fat)
Fat: 30g (sat 5.5g,mono 14g,poly 8.2g)
Protein: 42g
Carbohydrate: 15g
Fiber: 5g