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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)

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.