It’s still technically summer! Yes, I am hanging onto the very last bit of summer, mainly because I love the longer days. But I also love the fresh foods and salads that just feel right during the warmer months. We’ve been getting a bunch of bell peppers from the garden, as well as lemons and limes, and I thought about trying a new salsa, inspired by one that I saw at Trader Joe’s. This Pineapple Pepper Mango Salsa is super simple to make and it provides a refreshing treat for the top of your baked salmon.
Not only is this recipe easy to make, but it is also super healthy for you! There are no carbs, no gluten, no dairy (expect butter if you want)… just basic organic ingredients and a piece of wild caught salmon. Yummmm!
This Salmon dish is easy to prep ahead of time and works great for a dinner party. We had a friend join us for dinner and I was able to get everything ready to go and kept it in the fridge until she arrived. And then all I had to do was heat the oven and cook the fish for a half hour while we visited!
This is a perfect summery, fresh dinner recipe idea that is sure to wow your guests… here’s the recipe:
Baked Salmon with Pineapple Pepper Mango Salsa
(For the Salsa)
1 Mango (or chopped frozen mango)
1/2 Pineapple (or chopped frozen pineapple)
1/2 Cup Chopped Red Bell Pepper
2-3 Green Onions Stems (chopped)
3 Tbsp Cilantro Chopped
2 Tbsp Lime Juice
2 Tbsp Lemon Juice
(For the Salmon)
2-3 Fillets of Wild Caught Salmon
Prepare the Salsa by chopping the mango, pineapple, green onion, cilantro and bell pepper into small pieces. Mix together in a Pyrex dish or plastic container that comes with a lid. Add the lime and lemon juice and mix until combined. Place the lid on the dish and place in the refrigerator to chill and marinate.
Heat the over to 375 degrees. Rinse off the fish fillets and lay skin side down in a Pyrex rectangular dish. Drizzle the fish with olive oil (about 5-6 tablespoons). Lightly dust the fish with salt, pepper, garlic powder and dill. Dot the fish with butter. Place lemon slices over the fish and also squeeze and few pieces of lemon over the fish. Bake in the oven for 20-30 minutes (until the fish turn light pink- no longer translucent).
Plate the fish and serve the Pineapple Pepper Mango Salsa on top of the fish.
SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS