Mango Salsa Salmon Fillet with Brussels Sprouts & Potatoes - Innit

Ingredients

4 Servings

Meat & Seafood

  • Salmon 1 1/2 pounds

Pantry

  • Olive Oil 1/3 cup

Produce

  • Radish 2

  • Mango 1

  • Cilantro 1/4 bunch

  • Fingerling Potato 1 1/2 pounds

  • Red Onion 1/2

  • Lime 1/2

  • Brussels Sprout 1 pound

Spices

  • Chili Powder 1 teaspoon

  • Black Pepper 3 pinches

  • Kosher Salt 4 1/4 teaspoons

Preparation

  1. Preheat

    Preheat the oven to 425 F. Line two sheet pans with foil.

    Connect Oven
  2. Bake Potatoes

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

    • 1 pinch Black Pepper
    • 1 1/2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 1/2 pounds, halved Fingerling Potato
  3. Cook Brussels Sprouts

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

    • 1 pound, halved Brussels Sprout
    • 1 tablespoon Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
  4. Season & Bake Salmon

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

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

    • 2 teaspoons Olive Oil
    • 1 pinch Black Pepper
    • 1 teaspoon Kosher Salt
    • 1 1/2 pounds Salmon
  5. Salsa Creation

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

    • 1/4 teaspoon Kosher Salt
    • 1 Mango
    • 2, sliced Radish
    • 1 teaspoon Chili Powder
    • 1/2, finely diced Red Onion
    • 1 tablespoon Olive Oil
    • 1/4 bunch, chopped Cilantro
    • 1/2, juiced Lime
  6. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 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 2730 mg 120%
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 100 mg 8%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team