Cilantro Lime Salmon Salad with Mango & Creamy Avocado Dressing
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $25.00
- Nutrition
- 510 cal · 36g protein
- quick
- heart-healthy
🍳 1 pan
Cilantro Lime Salmon Salad with Mango & Creamy Avocado Dressing is a Modern American weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $25 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- BlenderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
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Ingredients
- 1½ lb salmon fillets
- 4 cups fresh arugula
- 1 count mango
- 2 count ripe avocado
- 1/2 cup fresh cilantro
- 2 count lime
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Preheat oven to 400°F, place 1.5 lb salmon fillets skin-side down on a baking sheet, brush with 1 tbsp olive oil, squeeze juice from 1 lime over top, season with salt and pepper, and roast for 12 minutes until salmon reaches 145°F.
- While salmon cooks, peel and pit 2 ripe avocados and place in a blender with 1/2 cup fresh cilantro, juice from 1 lime, 2 tbsp olive oil, and 2 tbsp water; blend until smooth and creamy, then season with salt and pepper.
- Peel and dice 1 large fresh mango, then divide 4 cups fresh arugula among four plates and top each with mango cubes and a salmon fillet.
- Drizzle creamy avocado-cilantro dressing over each plate and serve immediately.
- Picky eater tip: serve the salmon, mango and avocado plain and let them skip the arugula or dressing.
- Make ahead: blend the dressing up to 1 day ahead and keep it in a jar in the fridge with a squeeze of lime to stop browning. Dice the mango the same day.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 36 g
- Carbohydrates
- 28 g
- Fiber
- 8 g
- Sugar
- 14 g
- Fat
- 28 g
- Saturated fat
- 5 g
- Sodium
- 480 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop