Salmon with Mango Salsa

• This flavorful, weeknight-friendly dish is ready in just 35 minutes.
• Salmon contains omega-3 fatty acids to fight inflammation, and protein for building muscle. 
• This recipe also works well with mahi-mahi or grilled chicken instead of salmon.

Our Salmon with Mango Salsa is a complete meal ready in just over 30 minutes. The combo of healthy fats and protein from the salmon and delicious and nutritious complex carbs from the rice and salsa are the perfect balance for health. This vibrant meal is bursting with freshness from the antioxidant-packed mango salsa, and we elevated brown rice with coconut milk to pair with the smoky, flaky salmon—it will be love at first bite. Keep reading for our expert tips on rice cooking technique, smart ingredient substitutions and more. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• For perfectly seared salmon, start it on high heat. When it’s nicely browned, flip it and reduce the heat to cook it more gently until done—when opaque and flaking easily with a fork.
• We enhance the flavor of the rice by heating it for a minute in coconut oil.
• This recipe can also be adapted for grilled chicken instead of salmon, or you might consider using a different fish, like mahi-mahi.

Nutrition Notes

• Brown rice has slightly more fiber and protein than plain white rice, although either can be used. Brown rice is considered a whole grain and has small amounts of B vitamins, essential for a healthy metabolism. 
• Salmon is rich in the omega-3 fatty acids DHA and EPA. These healthy fats are anti-inflammatory and help improve brain health, including memory, learning and cognition. Salmon is also an excellent source of protein, which is helpful for weight loss and weight maintenance and for building and maintaining muscle mass. 
• Mangos are naturally sweet and are an excellent source of immune-supporting vitamin C. They are also a good source of folate for heart health and copper for energy production.

Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hausser.