Mango Salsa Salmon Fillet with Brussels Sprouts & Potatoes - Innit

Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 680 g

Pantry

  • Olive Oil 81 mL

Produce

  • Coriander 1/4 bunch

  • Fresh Ruby Mango 1

  • Anya Potato 680 g

  • Red Radishes 2

  • Fresh Persian Lime 1/2

  • Red Onion 1/2

  • Fresh Brussel Sprouts 450 g

Spices

  • Salt 4 1/4 tsp

  • Black Pepper 3 pinches

  • Chilli Powder 1 tsp

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Cook Potatoes

    Season potatoes on prepared baking sheet. Cook for 25 minutes, cut side down.

    • 1 pinch Black Pepper
    • 1 1/2 Tbsp Olive Oil
    • 1 tsp Salt
    • 680 g, halved Anya Potato
  3. Season & Cook Salmon

    Season salmon. Cook for 10 - 15 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 2 tsp Olive Oil
    • 1 pinch Black Pepper
    • 1 tsp Salt
    • 680 g Wild Atlantic Salmon
  4. Cook Brussels Sprouts

    Toss brussels sprouts & oil on a rimmed baking sheet. Season with salt & pepper. Cook for 18 minutes.

    • 450 g, halved Fresh Brussel Sprouts
    • 1 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  5. Salsa Creation

    Combine all of the ingredients in a small bowl & mix well.

    • 1/4 tsp Salt
    • 1 Fresh Ruby Mango
    • 2, sliced Red Radishes
    • 1 tsp Chilli Powder
    • 1/2, finely diced Red Onion
    • 1 Tbsp Olive Oil
    • 1/4 bunch, chopped Coriander
    • 1/2, juiced Fresh Persian Lime
  6. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 610 kcal  
Total Fat 29.0 g 37%
Total Saturated Fat 4.5 g 22%
Unsaturated Fat 24 g  
Low Cholesterol 95 mg 31%
Sodium 2600 mg 110%
Total Carbohydrate 47 g 17%
Good Source: Fiber 9 g 31%
Sugars Total 16 g  
Excellent Source: Protein 41 g 82%
Excellent Source: Vitamin C 147 mg 160%
Calcium Ca 102 mg 8%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team