Moroccan Roasted Salmon with Mango Salsa

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield:

4 servings (serving size: 5 ounces fish and about 1/3 cup salsa)

Recipe from

Nutritional Information

Calories 334
Caloriesfromfat 40 %
Fat 14.9 g
Satfat 2.6 g
Monofat 6.8 g
Polyfat 3.1 g
Protein 35.4 g
Carbohydrate 13.3 g
Fiber 1 g
Cholesterol 112 mg
Iron 0.8 mg
Sodium 310 mg
Calcium 17 mg

Ingredients

1 1/2 cups chopped peeled mango (about 1 large)
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons orange juice
1 1/2 teaspoons commercial harissa
1 1/2 pounds salmon fillet, skinned and cut crosswise into 4 equal pieces
1/4 teaspoon salt
Cooking spray

Preparation

Preheat oven to 450°.

Combine first 4 ingredients in a bowl; cover and chill. Spread harissa over both sides of salmon; sprinkle with salt. Place salmon on a baking sheet coated with cooking spray. Bake at 450° for 20 minutes or until the fish flakes easily when tested with a fork. Serve with mango salsa.

Note:

April 1998