I love to make this dish. Especially when I am in the mood to make something that looks ‘fancy’, but not time consuming or difficult. Plus, it is healthy. I usually go for couscous as a side dish. For today, I went for rice pilaf (just to switch things up, of course). However, you can choose any side dish you please.
Also, I want to note that most of the measurements of the ingredients are an estimate. When it comes to cooking, I rarely use exact measurements unless I never made the dish before. I based my measurements on taste. So please adjust each ingredient to your liking!
4 6oz salmon fillets
1 whole mango, diced
1/2c pineapple, diced
1/4c parsley, chopped
1/2 of red onion, finely chopped
1 TBS chili powder
1/4 tsp cayenne pepper
1. Preheat oven to 450 degrees.
2. Combine the mango, pineapple, onion, and parsley in a medium size bowl.
3. Combine chili powder and cayenne pepper in a small bowl. Mix well.
4. Liberally rub the chili-cayenne mixture on each salmon fillet.
5. Cover the baking sheet with foil. This will ensure the salmon will not stick to the pan.
6. Place the salmon in the oven for approximately 15 minutes. The time in the oven will differ depending on the size of each fillet. For instance, my salmons were narrow but thick. Therefore, it took me about 17 minutes. When my salmon was wider but thinner, it took about 15 minutes. You know your salmon is cooked when it is flaky.
7. Once cooked, plate the salmon and place the pineapple-mango salsa on top of the salmon. Ta-da! Dish complete!
If you plan on having a side dish, I suggest to have it started the same time the salmon is placed in the oven. That way all your dishes will be cooked at the same time.