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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
- Preheat oven to 375 degrees F.
- Arrange asparagus on a rimmed baking pan, drizzle olive oil and season with salt and pepper. Roast for 12 minutes then set aside.
- Season salmon fillets with salt, pepper, ground garlic, dill and drizzle butter all over. Heat a cast iron pan over medium heat.
- Sear the salmon for few minutes until cooked through and transfer to a plate.
- In a medium bowl, combine mango, jalapeno, cilantro, dice tomatoes, green onions, ¼ cup olive oil, lime juice and season with salt and pepper.
- Serve salmon with the salsa and asparagus. Yum!
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