Name: Moroccan Roasted Salmon with Mango Salsa
Yield: 4 servings (serving size: 5 ounces fish and about 1/3 cup salsa)
Ingredients: 1 ½ cups chopped peeled mango (about 1 large); 2 tablespoons finely chopped red onion; 2 tablespoons chopped fresh mint; 2 tablespoons orange juice; 1 ½ teaspoons commercial harissa; 1 ½ pounds salmon fillet, skinned and cut crosswise into 4 equal pieces; ¼ teaspoon salt; Cooking spray

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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Moroccan Roasted Salmon with Mango Salsa

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