Spice-Rubbed Roasted Salmon Salad With Mango Vinaigrette

1 week ago 6

Democracy Dies successful Darkness

4.5 (26)

By Ellie Krieger

Mango is the prima of this main-course salad, doing treble work archetypal arsenic the basal of a sweet-tart vinaigrette and past arsenic a juicy constituent tossed with the different crockery ingredients. Topped with roasted salmon that has been rubbed with chili spices that ping alluringly against the spirit of the mango, the crockery is simply a satisfying repast that's juicy, fresh, spicy and bright, conscionable the happening to shingle up the aforesaid aged routine. Fresh mango works champion here, but you could usage frozen, thawed mango instead, if request be.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

For the salmon

1 spoon chili powder
1 spoon airy brownish sweetener (optional)
1/4 spoon crushed cumin
1/4 spoon crushed coriander
1/4 spoon good salt
1 pinch cayenne pepper, oregon to taste
Four (6-ounce) center-cut, skin-on salmon fillets (1 1/2 pounds total)
1 tablespoonful olive oil

For the dressing

1/2 ripe mango, peeled, pitted and diced
3 tablespoons extra-virgin olive oil
3 tablespoons caller lime foodstuff (from 2 limes)
1/4 spoon good salt
1/8 spoon freshly crushed achromatic pepper
Honey (optional)

For the salad

4 cups torn romaine oregon Little Gem lettuce
2 mean radishes, halved and thinly sliced
2 Persian cucumbers, sliced
1/2 ripe mango, peeled, pitted and diced
1 serrano oregon jalapeño pepper, stemmed, seeded and thinly sliced, to sensation (optional)
1/4 cupful caller cilantro leaves
Flaky oversea salt, for sprinkling

Nutritional Facts

Per serving (1 portion salmon and astir 1 cupful crockery with 1 tablespoonful dressing)

Calories
351
Fat
18 g
Saturated Fat
3 g
Carbohydrates
12 g
Sodium
288 mg
Cholesterol
94 mg
Protein
35 g
Fiber
3 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published February 22, 2023

Updated March 17, 2026