There is something about wild, fresh salmon with a tropical fruit salsa that really just feels like summer. Easy enough for a weeknight, but light enough for the summer heat. Try pairing it with some lighter veggies, like roasted asparagus or sauteed spinach.
This is exactly what you will be reaching for when the hot nights start. The best part? It is even better roasted on a cedar plank on the bbq.
1 sockeye salmon fillet
1 tbs greek seasoning
2 mangoes, diced
1 onion, finely diced
2 avocados, diced
1/2 cup cilantro, chopped
2 tbs lime juice
Preheat the oven to 325F. Place the salmon on a baking sheet and sprinkle with 1 tbs of your favourite greek seasoning. Bake for 15-20 mins or until the salmon has an internal temperature of 120F. Sockeye salmon have very little fat content and can dry out easily – so do not overcook!
Meanwhile, prepare the salsa in a small bowl. Combine the mangoes, onion, avocados, cilantro and lime juice. Toss to incorporate evenly.
To serve layer the salmon with the salsa. Pair with lighter vegetables like roasted asparagus, sauteed spinach or a light salad.