148
Gluten Free Pan Seared Salmon with Mango Salsa
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
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!
