Salmon Mango Salad With Roasted Orange Dressing
Salmon mango salad has ripe mango, creamy avocado, and baked salmon on a bed of leafy greens tossed with a flavorful roasted orange dressing.
Ingredients
Salad
- 1-1.25 pounds salmon, cut into 4 fillets I recommend wild-caught
- 2 fresh mangos cut into cubes
- 1 avocado sliced
- 1 cup cherry tomatoes halved or quartered
- leafy greens I used mixed spring greens
Roasted Orange Dressing
- 1 orange, cut in half I used cara cara, but navel or sumo are great options
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons sherry vinegar
- ½ tablespoon dijon mustard
- ½ teaspoon raw honey (optional) depending on the sweetness of your orange
- kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Preheat oven to 400ºF/200ºC.
- Prepare the salmon. Pat the fillets dry with a paper towel and place salmon skin side down on a baking sheet lined with parchment paper. Add a drizzle of olive oil over the top of the fillets. Season salmon with kosher salt and freshly cracked black pepper.
- Bake the salmon and orange. Place the halved orange on the same baking sheet, cut side up, and rub with a little olive oil. Bake salmon for 10-15 minutes, depending on the size of the thickest part of the fillets. Bake the oranges for 20 minutes then let cool for a few minutes.
- Make the dressing. Scoop out the orange flesh and add it to the base of a blender with the rest of the ingredients. Blend until smooth. Season to taste with kosher salt and freshly cracked black pepper.
- Plate and serve. Serve the cooked salmon fillets on a bed of leafy greens with sliced avocado, cherry tomatoes, and diced mango. Toss with the dressing just before serving.
Notes
The dressing makes just shy of 1 cup so you'll have some left over.
See the blog post for helpful tips, storage, and FAQs.