Baked Salmon with Mango Avocado Salsa

A simply seasoned baked salmon fillet topped with a vibrant, refreshing mango and avocado salsa is one of the most elegant dairy-free dinners imaginable. The sweetness of the mango, the creaminess of the avocado, and the brightness of the lime make it taste far more impressive than the effort required. Ready in 25 minutes from start to finish.

Ingredients

• •4 salmon fillets (about 150g each)
• •1 ripe mango, peeled and diced
• •1 large avocado, diced
• •½ red onion, finely diced
• •1 jalapeño, finely diced
• •Juice of 2 limes
• •A handful of fresh cilantro, chopped
• •2 tablespoons olive oil
• •1 teaspoon garlic powder
• •Salt and black pepper to taste

Instructions

1. 1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2. Pat the salmon fillets dry, brush with olive oil, and season with garlic powder, salt, and pepper. Place skin-side down on the baking sheet.
3. 3. Bake for 14–18 minutes until the salmon is cooked to your liking and flakes easily at the thickest part.
4. 4. While the salmon bakes, make the salsa. Gently combine the mango, avocado, red onion, jalapeño, lime juice, and cilantro in a bowl. Season with salt and toss carefully to avoid mashing the avocado.
5. 5. Remove the salmon from the oven and transfer to plates. Spoon a generous amount of the mango avocado salsa over each fillet.
6. 6. Serve immediately with steamed rice or a simple green salad.