Pan seared salmon with a mango, red pepper, and red onion salsa is fresh, healthy, and delicious. Transport yourself to a Caribbean beach with this easy dinner idea.
The warm weather is slowly coming to Connecticut. We just had our first Spring day in the 70’s and I’m already thinking of my garden and all the fresh, homemade salsa! Last year I grew tomatoes and peppers and used them both in my peach salsa and blueberry basil salsa.
I wanted to grill the salmon for this recipe, but my husband claims I didn’t ask him to make sure we had gas for the grill. It’s what I like to call selective hearing! Oh well, it all worked out because pan searing this salmon then finishing it in the oven is my favorite way to cook salmon if its not on the grill. Plus, it allowed me to prep the salsa at the same time, making this a 30-minute meal!
To find the recipe for the blackened salmon, click here. Prepare it exactly as follows and pair it with this tasty mango salsa for a quick and fun dinner!
- 1 cup mango, diced
- 1 cup red bell pepper, diced
- ¼ cup red onion, diced
- 2 tbsp lime juice
- 1 tbsp fresh cilantro, diced
- Salt to taste
- Mix mango, red bell pepper, red onion, lime juice, and cilantro in a bowl.
- Add salt to taste and stir.
- Serve with blackened salmon, chicken, or with tortilla chips.
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