Dairy Free Salmon with Mango Tomatillo Salsa
This dairy free salmon with mango tomatillo salsa is a bright, flavorful dish that's perfect for summertime dinners!
Ingredients
For the salsa (optional, feel free to buy store bought instead):
- ½ pound tomatillos
- 2 jalapenos
- ½ tbsp olive oil
- ¼ cup chopped red onion
- ¼ cup cilantro
- ½ lime, juiced
- ¼ tsp salt
- 1 ripe mango, chopped into small ½-inch pieces
For the salmon:
- 1 ¼ lb salmon fillet
- ½ tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ lemon, sliced thinly
Instructions
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Preheat the oven to 400 degrees F.
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Start by preparing some of your salsa ingredients if making homemade. Remove the husks from the tomatillos, rinse them, and dry. Place them on a baking sheet, along with the jalapenos. Drizzle these with the olive oil, tossing everything around on the pan to ensure they’re evenly coated. Place in the oven and roast for 15 minutes.
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Meanwhile, prepare your salmon: on a baking sheet, place a large piece of tinfoil, and place the salmon on top. Drizzle with olive oil and sprinkle with salt and pepper. Place the lemon slices over the salmon. Seal the foil around the salmon, then set the baking sheet aside for now.
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When the tomatillos and jalapenos are done roasting, remove from the oven. Now, place the baking sheet with the salmon in the oven. Cook the salmon for 15-23 minutes, depending on the thickness (one large thick filet will need towards the end of the range; two smaller filets only require the time at the beginning of the range).
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Meanwhile, as the salmon is cooking, finish preparing your salsa. Remove the stem from the jalapenos, and place the jalapenos, red onion, and cilantro in a small food processor bowl. Pulse several times until these are finely chopped.
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Add the tomatillos, lime, and salt to the food processor bowl. Pulse a couple times until it reaches the desired texture.
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Pour into a bowl and stir in the chopped mango. Your salsa is now ready.
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When the salmon is done, remove from the oven. Open the foil packets and remove the lemon slices. Cut the salmon into four portions and transfer to plates. Top each with 1/4 cup of the salsa (or more if desired; you’ll have some extra). Enjoy!
Recipe Notes
- The salsa in this recipe makes around 2 cups; you’ll have about 1 cup extra leftover. The nutrition analysis takes this into account. You are welcome to cut the salsa recipe in half, but if you’re going to the effort to make it, I think it’s easier to just make a full batch and know you have leftovers to enjoy.
- Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Nutrition analysis (approximate per serving with farmed salmon): 357 calories, 22 g fat, 230 mg sodium, 9.5 g carbohydrate, 1.5 g fiber, 7.5 g sugar, 29.5 g protein, Vitamin D: 78%, Calcium: 2%, Iron: 4%, Potassium: 15%
Nutrition analysis (approximate per serving with wild salmon): 263 calories, 12 g fat, 210 mg sodium, 9.5 g carbohydrate, 1.5 g fiber, 7.5 g sugar, 29 g protein, Vitamin D: 45%, Calcium: 2%, Iron: 8%, Potassium: 18%