I hosted an event a couple weeks ago for a local Boston brand and Chica De Gallo generously sponsored the event with their super fresh guacamole and mango pineapple salsa. Let me just say, some of the best salsa I’ve EVER had! As the event came to an end, there was one last container of mango pineapple salsa left and sadly no one to eat it. As someone who literally can’t say no to food, I scooped it up and took it home to enjoy.
Days went by and I found myself with a fresh salmon filet and absolutely no motivation to cook. I eagerly looked for an excuse to eat out but sadly no justifications were found. I decided to snack on the mango pineapple salsa while I thought of a quick way to jazz up my usual, boring salmon with fresh lemon. After about a handful of chips, a lightbulb went off … THIS SALSA WOULD TASTE SO GOOD WITH SALMON!
Salmon pairs very well with exotic, citrusy flavors and what more perfect flavors than mango and pineapple?! I stormed into the kitchen, prepped the salmon and went in for the kill. 20 minutes later, perfection emerged from my oven. What looked like some fancy, elaborate recipe literally took me only 5 minutes to prep and 20 to cook. If you’re in a pinch but don’t want to sacrifice quality, I highly suggest this recipe. If you’re lucky enough to be in the Boston area and have access to Chica De Gallo‘s fresh salsas, definitely do it (find a store nearest you here); if not, try this recipe using your favorite brand of salsa and share below. If you decide to get even more creative and make your own topping, I especially want to hear about it!
Recipe Time: 30 - 40 minutes.
- 1 lb Fresh Salmon Filet
- 1 Chica De Gallo Pineapple Mango Salsa (or your favorite brand of salsa)
- 1/2 Lemon
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- Preheat oven to 425 degrees. Grease a cast-iron skillet with olive oil. If you do not have a cast-iron skillet, a baking sheet lined with parchment paper will do!
- Remove salmon from packaging and place it skin-side down into skillet. Squeeze 1/2 lemon over the salmon and season with salt & pepper.
- Evenly spread the salsa over the salmon to ensure it is fully coated.
- Place salmon into the oven, uncovered, and let bake for 20-25 minutes. Salmon is ready when it’s firm to the touch and flakes when pierced with a fork.
- Remove salmon from oven and let sit for 2-3 minutes. Place salmon onto a cutting board and cut the salmon filet in half using a sharp knife. Using a spatula, remove salmon filet from the skin by gently sliding it between the two layers and lifting. Serve immediately!
- This pineapple mango salmon pairs well with avocado slices, brown rice, fresh green beans, a fresh romaine salad, or even my chickpea salad!