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
More From Cooking Light
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
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.
Moroccan Roasted Salmon with Mango Salsa Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: American, New American, Moroccan
- MAIN INGREDIENT: Fish
- COOKING METHOD: Roast
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Roasted Salmon with Tomatillo—Red Onion Salsa
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Crispy Crab Cakes with Mango-Pineapple Salsa
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Cedar Plank-Grilled Salmon with Mango Kiwi Salsa
Cooking Light
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