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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 40%
  • Fat: 14.9g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 3.1g
  • Protein: 35.4g
  • Carbohydrate: 13.3g
  • Fiber: 1g
  • Cholesterol: 112mg
  • Iron: 0.8mg
  • Sodium: 310mg
  • Calcium: 17mg


  • 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


  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.
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