WebPrep: 20 minutes. Cook: 15 minutes. Total: 35 minutes. These Whole30 fish taco bowls with mango salsa and chipotle aioli make an absolutely wonderful Whole30 …
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To make the mango salsa: combine all ingredients in a small bowl, and refrigerate for about 20 minutes. For the baked salmon: preheat oven to 400 degrees. Place fillets on a baking sheet lined with parchment paper. Season each fillet with a pinch of salt, pepper, and a large pinch of garlic powder. Cover with seasame seeds. Bake for 10-12 minutes.
Mango salsa salmon is a perfect quick and easy healthy dinner recipe. Ready in under 15 minutes, with instructions for the air fryer and the oven, this mango salsa salad is great for lunch, dinner or entertaining! This recipe is naturally gluten free, Whole30 and paleo friendly! Homemade mango salsa is the perfect topping for freshly cooked salmon!
You can combine the guacamole and the mango salsa – just mix all ingredients for both steps in one medium bowl and stir to combine. To save even more time, you can toss the red cabbage slaw in with the salsa and guac, too.
The salmon can be stored in an airtight container for up to 3 days after cooking. The mango salsa can be stored separate from the salmon for up to 5 days in the fridge. Can you use fresh mango instead of frozen?