Pan-Seared Salmon with Mango Avocado
Pan-Seared Salmon with Mango Avocado
Ingredients
For the Salmon
- 4 salmon fillets, 6 ounce each, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon garlic powder
For the Mango Avocado Salsa
- 2 ripe mangoes, peeled, pitted, and diced
- 2 ripe avocados, pitted, peeled, and diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 jalapeño, minced, seeds removed (optional)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the mango avocado salsa: In a medium bowl, gently combine the diced mangoes, diced avocados, finely diced red onion, chopped cilantro, lime juice, minced jalapeño (if using), 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Set aside.
⏱️ 10 min
- 2
Pat the salmon fillets dry with paper towels. Season both sides of each fillet with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
⏱️ 2 min
- 3
Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering.
⏱️ 1 min•🌡️ 400
- 4
Carefully place the salmon fillets, skin-side down (if applicable), into the hot pan. Cook for 4-5 minutes until the skin is crispy and golden. Flip the fillets and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary based on thickness.
⏱️ 8 min
- 5
Remove the salmon from the pan and let it rest for a minute. Serve immediately, topped generously with the fresh mango avocado salsa.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Salmon with Mango Avocado
Ingredients
For the Salmon
- 4 salmon fillets, 6 ounce each, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon garlic powder
For the Mango Avocado Salsa
- 2 ripe mangoes, peeled, pitted, and diced
- 2 ripe avocados, pitted, peeled, and diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 jalapeño, minced, seeds removed (optional)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the mango avocado salsa: In a medium bowl, gently combine the diced mangoes, diced avocados, finely diced red onion, chopped cilantro, lime juice, minced jalapeño (if using), 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Set aside.
⏱️ 10 min - 2
Pat the salmon fillets dry with paper towels. Season both sides of each fillet with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
⏱️ 2 min - 3
Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering.
⏱️ 1 min•🌡️ 400 - 4
Carefully place the salmon fillets, skin-side down (if applicable), into the hot pan. Cook for 4-5 minutes until the skin is crispy and golden. Flip the fillets and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary based on thickness.
⏱️ 8 min - 5
Remove the salmon from the pan and let it rest for a minute. Serve immediately, topped generously with the fresh mango avocado salsa.
⏱️ 1 min