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Pan-Seared Salmon with Mango-Cucumber Salsa & Spinach Salad Recipe

Pan-Seared Salmon with Mango-Cucumber Salsa & Spinach Salad recipe


This is a yummy fish dish with a sweet and crunchy salsa. We cook the salmon in a pan until it's just right. Then we mix mango and cucumber to make a salsa. We also have a tasty spinach salad with a special dressing.


4 (6 oz) salmon fillets
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 ripe mango, peeled and diced
1/2 cucumber, diced
1/4 cup red onion, finely chopped
1 tbsp lime juice
1 tbsp cilantro, chopped
5 oz baby spinach
2 tbsp balsamic vinaigrette


Season the salmon fillets with salt and pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Place the salmon fillets skin-side up in the skillet and cook for 3-4 minutes until golden brown.
Flip the salmon and cook for another 3-4 minutes until the skin is crispy and the salmon is cooked through.
While the salmon is cooking, combine the diced mango, cucumber, red onion, lime juice, and cilantro in a bowl to make the salsa.
In another bowl, toss the baby spinach with balsamic vinaigrette to make the salad.
Serve each salmon fillet with a generous spoonful of mango-cucumber salsa and a side of dressed spinach salad.

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