Mango Salmon Salad
You're going to love the fresh and bright flavors in this Mango Salmon Salad. It's also a great dish to have in your meal prep rotation!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: dinner, lunch, Salad
Cuisine: American
Servings: 2
Calories: 338kcal
skillet
Rubber Spatula
measuring cups / spoons
Salad bowl
Cutting Board
Knife
Salad
- 1 tbsp chile lime seasoning
- 8 oz Wild Sockeye Salmon
- 3 cups arugula
- ½ fresh mango or pineapple, diced
- ⅓ cup red onion diced
- ½ red pepper diced
- 1 small avocado
- ½ cup edamame
- ½ cup feta cheese crumbles
Citrus Dressing
- ¼ cup olive oil
- 1 grapefruit, juiced
- 1 tbsp apple cider vinegar
- 2 tbsp mustard
- 2 tbsp honey
Let's start by preparing the salmon. Season it with Chile Lime seasoning. Heat a cast iron skillet to medium heat.
Add in oil and spread around so pan is well coated. Place the salmon skin down on the pan. Cover with a lid for 3-4 minutes. Flip the salmon and cook for another 3-4 minutes or until the salmon reaches an internal temperature of 145°F-160°F.
Pour the dressing ingredients into a mason jar and shake together. Then toss half of the dressing with the arugula. Cruciferous greens like kale, arugula, and others need to be massaged so the dressing softens the texture!
While the salmon is cooking, dice fresh mango, red onion, bell pepper, and avocado in ¼” inch bites. Prepare the edamame if needed. I like to use a vegetable chopper so everything is uniformly chopped. Layer cooked salmon, massaged greens, and diced mango and vegetables into a bowl.
Garnish with feta cheese, avocado, edamame, and remaining dressing!
If you don't want to eat this as a salad, swap out the lettuce for a bed of brown rice or quinoa. This recipe would also make a fabulous grain bowl.
This salad is great for meal prep, but I encourage you to assemble just before enjoying. Prep all of the ingredients in advance, but keep the salmon, salad, and dressing separate ready to eat.
Other dressing suggestions: My favorite dressing for this salad would be this Citrus Vinaigrette, Panera Poppy Seed, or this Wasabi Dijon.
Serving: 1 salad (without dressing) | Calories: 338kcal | Carbohydrates: 26g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 849mg | Potassium: 1091mg | Fiber: 7g | Sugar: 14g