You're going to love the fresh and bright flavors in this Citrus Salmon and Mango Salad. It's also a great dish to have in your meal prep rotation!
This post may contain affiliate links; please read my disclosure policy.
Bright and fresh salad
Warm salmon, creamy avocado, and fresh tropical flavors in each bite? Sign me UP! This Citrus Salmon and Mango Salad is my new go-to lunch. It's unbelievably delicious!
All you have to do is chop some veggies, cook some salmon, and sprinkle on some edamame beans to bring this salad to life. I recommend using Wild Sockeye Salmon because it's a little more macro-friendly. There's also the option to use your favorite dressing to make this recipe your own!
Make this Citrus Salmon and Mango Salad for lunch today or add it to your meal prep routine. The fresh and bright flavor will no doubt fill your stomach and also brighten your day!
Ingredients for this Citrus Salmon and Mango Salad
Chile Lime Seasoning: You can also use the infamous Mojito Lime seasoning.
Wild Sockeye Salmon: Most often, you’ll find either Atlantic or Sockeye salmon in your grocery store. Atlantic is the more bubblegum colored fish and Sockeye is a bit darker. Wild Sockeye Salmon also has about ½ of the fat macros that thick cut salmon does. I purchased mine from Trader Joe's.
Shredded Lettuce: We'll use about two cups.
Mango: You could also use pineapple!
Onion: I used a red onion for a little kick.
Red Bell Pepper: Dice this up nicely so you get a piece in each bite.
Avocado: So creamy, so fresh, and so good!
Edamame: I use these salted edamame beans, but fresh edamame from Trader Joe' also works AND has the same macros. Totally up to you which type you use, but I like the crunch the dried ones give to this salad.
Tools to make Citrus Salmon and Mango Salad
To make this Citrus Salmon and Mango Salad, you will need a baking sheet, salad bowl, food scale, cutting board, and also a knife.
How to make this salad
- Let's start by preparing the salmon. Preheat the oven to 425°F.
- Spread Chile Lime seasoning on Wild Sockeye Salmon. Bake for 8-10 minutes or until the salmon reaches an internal temperature of 145°F-160°F.
- While the salmon is cooking, dice fresh mango, red onion, bell pepper, and avocado in ¼” inch bites. Prepare the edamame if needed.
- Grab your bowl and add the shredded lettuce. Then, add all of the ingredients in.
- Toss with your favorite dressing and enjoy! NOTE: I didn't want to recommend a specific dressing here because I want you to use what you like. Check out my recommendations further down in this post!
How to cut your mango
Let's talk about cutting your mango. You want a ripe one that's still firm so you don’t end up with a pile of mango mush. Stand the mango up on your cutting board and imagine the flat pit in the middle third of the fruit. Then, cut the two outer thirds away from the pit. Discard the middle. Then, cut a checkerboard pattern into the flesh of the outer two pieces without cutting the skin. Turn the skin inside out. The cubed mango should be loose enough to fall away from the skin, but you can also use your knife to cut the chunks away. Here’s a quick video if you also need a visual.
Keep your avocado fresh
Only dice up the portion of your avocado that you’re going to use on the salad. The less exposure the avocado has to the air, then the less browning you'll see. That said, you're still going to end up with an open avocado face. A little avocado hack I’ve learned is to submerge the cut avocado completely in water. You can do this in a container and snap the lid closed until you’re ready to use the rest of it. You'll take out a perfectly green avocado! And don’t worry about the texture. Avocados are dense enough that they won’t soak up any of the water you’ve submerged it in!
Citrus Salmon and Mango Salad Q&A
How should I store this salad?
I recommend keeping the lettuce and vegetables, salmon, and dressing in separate containers. Keep the edamame out of the refrigerator, especially if you’re using dried edamame. The bean will soften and lose the crunch factor if it’s been sitting in the fridge for a few days.
Do you have any tips for success?
Finely dice your veggies! The ingredients in this salad go so well together so you’re going to want to get a little bit of each ingredient in every bite. Plus, no one likes a big mouthful of raw red onion.
Do you put dressing on this salad?
Yes! I left dressing out of the ingredient list because I want you to use what you like and what fits your personal macros best! My favorite dressing for this salad would be this Citrus Vinaigrette, but it is a bit higher in fat. If you need an alternative, this Panera Poppy Seed and this Wasabi Dijon are both delicious options as well and are fat free.
Is this suitable for meal prep?
Yes, this salad is great for meal prep! Keep the salad and salmon in separate containers to avoid the rest of the salad ingredients taking on a fishy flavor. If you can, try to prep the salmon fresh because freshly cooked salmon is the best! Also, keep the dressing off the salad until you’re ready to eat.
I don't like salmon. Can I use something else?
Try using shrimp instead. I love cooking shrimp in lime juice in a skillet with Chile Lime seasoning.
Do I have to eat this as a salad?
You don't have to. Swap out the lettuce for a bed of brown rice or also quinoa. This recipe would also make a fabulous grain bowl.
Other recipes you might love
Citrus Salmon and Mango Salad Recipe
Equipment
- Baking sheet
- Salad bowl
- Food scale
- Cutting Board
- Knife
Ingredients
- 1 tsp chile lime seasoning
- 4 oz Wild Sockeye Salmon
- 170 grams shredded lettuce
- 60 grams fresh mango, or pineapple
- 25 grams red onion, diced
- 60 grams red pepper, diced
- 25 grams avocado
- 30 grams edamame
Instructions
- Let's start by preparing the salmon. Preheat the oven to 425°F.
- Spread Chile Lime seasoning on Wild Sockeye Salmon. Bake for 8-10 minutes or until the salmon reaches an internal temperature of 145°F-160°F.
- While the salmon is cooking, dice fresh mango, red onion, bell pepper, and avocado in ¼” inch bites. Prepare the edamame if needed.
- Grab your bowl and add the shredded lettuce. Then, add all of the ingredients in.
- Toss with your favorite dressing and enjoy! NOTE: I didn't want to recommend a specific dressing here because I want you to use what you like. Check out my recommendations in the blog post above!
Notes
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Citrus Salmon and Mango Salad
1 serving (with dressing): 26 grams Carbs | 13 grams Fat | 27 grams Protein
**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
SHOP THIS POST!
Note: The links above will open in Amazon.com
