Nutritional Chart
Calories: 445 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 43 g
- 15 g
- 35 g
Ingredients Needed for Salmon With Mango, Pomegranate and Blueberry Salsa
For the salsa:
2 teaspoons of dried coriander
1 teaspoon lime juice
1 fresh red chili, chopped
2 garlic cloves, crushed
salt
pepper
1 medium mango, cubed
2 tablespoons of pomegranate seeds
1 spring onion, chopped
1 tablespoon dried blueberries
For the salmon dressing:
1 tablespoon dried coriander
1 teaspoon lime juice
2 garlic cloves, crushed
salt
pepper
14 ounces of salmon fillet (2 fillets 7-ounch each)
How to Make Salmon With Mango, Pomegranate and Blueberry Salsa
For the salsa:
- Add the mango, pomegranate seeds, spring onion, dried blueberries, and garlic mixture to a bowl. Mix until even.
- Season with salt and pepper and mix some more. Cover the bowl with plastic wrap and refrigerate overnight.
For the salmon dressing:
- Add the ingredients for the salmon dressing to a small bowl. Season with salt and pepper and mix until even. Set aside.
Assembling the salsa salmon:
- Line a roomy baking dish with parchment paper. Place the salmon fillets in it and dress. Bake for 13 minutes at 500⁰F/260⁰C.
- Optionally, garnish the salmon and salsa with lime slices and lettuce.