Paleo Salmon with Mango Avocado Salsa Recipe

Paleo salmon with mango avocado salsa is a bright, tropical dinner that comes together in just 20 minutes. Pan-seared or grilled salmon fillets are topped with a fresh salsa of ripe mango, creamy avocado, red onion, and cilantro. Each serving delivers 37g of protein and omega-3-rich healthy fats at just 521 calories, perfect for paleo weight-loss eating.

Ingredients

Salmon

• 4 salmon fillets (about 170g each), skin-on
• 1 tbsp olive oil
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Mango Avocado Salsa

• 1 large ripe mango, peeled and diced
• 1 ripe avocado, diced
• 0.25 red onion, finely diced
• 1 small jalapeño, seeded and minced
• 3 tbsp fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 0.25 tsp sea salt

Instructions

1. Make the salsa first: combine diced mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Gently toss to combine and set aside to let flavors meld.
2. Pat salmon fillets completely dry with paper towels. This is key for a good sear.
3. Brush both sides of the salmon with olive oil, then season with garlic powder, smoked paprika, salt, and black pepper.
4. Heat a large cast-iron or stainless steel skillet over medium-high heat until very hot, about 2 minutes.
5. Place salmon fillets skin-side down in the pan. Press gently with a spatula for the first 30 seconds to prevent curling.
6. Cook for 4-5 minutes on the skin side until the skin is crispy and the salmon is cooked about two-thirds of the way up the fillet.
7. Flip carefully and cook for 2-3 more minutes depending on thickness and desired doneness.
8. Remove from heat and let rest for 1-2 minutes.
9. Plate the salmon and spoon generous amounts of the mango avocado salsa on top. Serve immediately.

Tips & Variations

• The salsa can be made up to 2 hours ahead; add the avocado just before serving to prevent browning.
• Grilling method: cook skin-side up first for 3 minutes, then flip and grill for 3-4 more minutes.
• Use fresh pineapple instead of mango for a different tropical twist.
• Squeeze extra lime over the plated fish just before eating.
• Pair with cauliflower rice or a simple arugula salad to keep it paleo.

Nutrition Breakdown

Calories: 521 kcal

Protein: 36.8g

Fat: 34g

Carbs: 18.5g

Fiber: 5.1g

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