Ingredients
4 wild caught sockeye salmon fillets with skin
1 ripe mango, diced
1 small tomato, diced
1 small jalapeno pepper, sliced
McCormick Ground Garlic - gluten free
2 green onions, sliced
¼ cup fresh cilantro, chopped
¼ cup olive oil
juice of ½ lime
salt and pepper
3 tablespoons melted butter
fresh dill, chopped
roasted asparagus (optional)
Instructions
<ol>
<li>Preheat oven to 375 degrees F.</li>
<li>Arrange asparagus on a rimmed baking pan, drizzle olive oil and season with salt and pepper. Roast for 12 minutes then set aside.</li>
<li>Season salmon fillets with salt, pepper, ground garlic, dill and drizzle butter all over. Heat a cast iron pan over medium heat.</li>
<li>Sear the salmon for few minutes until cooked through and transfer to a plate.</li>
<li>In a medium bowl, combine mango, jalapeno, cilantro, dice tomatoes, green onions, ¼ cup olive oil, lime juice and season with salt and pepper.</li>
<li>Serve salmon with the salsa and asparagus. Yum!</li>
</ol>
