Crisp lettuce, tender salmon, and bright mango salsa come together to make an easy and healthy salad. With combining just a few ingredients, the mango salsa is the star of this delicious salad. Our Honey Ginger Balsamic has become a springtime favorite, but is equally enjoyed year-round, as this bright flavored balsamic pairs beautifully with citrus fruits, light fish, and much more.
- 4 tablespoons, Arbequina Extra Virgin Olive Oil
- 1 pound, Salmon fillet, cut into 4 pieces
- Salt and pepper
- 1 medium mango
- 1 jalapeno
- 1/2, small red onion
- 1 bunch, cilantro
- 2, Roma tomatoes
- 3 tablespoons, Honey Ginger Balsamic Vinegar
- Juice of half a lemon
- 1 bag, spring mix (or your preferred lettuce)
Preheat your oven to 425 degrees Fahrenheit. While the oven is preheating prepare your salmon. Pat salmon dry with a paper towel and place onto a lined baking sheet skin side down. Drizzle salmon with olive oil and sprinkle with salt and pepper. Place in the oven and bake for 12-15 minutes.
While the salmon is cooking prepare the mango salsa. Chop the mango, jalapeno, red onion, cilantro and tomatoes and combine in a small bowl. Add the honey ginger balsamic to the bowl and mix until evenly coated, set aside until ready to serve.
Once the salmon is done remove from oven and allow to cool slightly. While the salmon is cooling toss the spring mix with the EVOO, lemon juice and salt and pepper.
To plate: Evenly distribute the salad onto the plates. Place a salmon fillet onto each salad and top with a large spoonful of the mango salsa.