Seasoned oven baked salmon is paired with a refreshing salad of avocado mango and cucumber. It’s a bit spicy, a little sweet, and incredibly fresh dish that’s easily put together any night of the week.
Preheat your oven to 425°F
In a small bowl, mix ½ tablespoon of chili powder, ½ teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon smoked paprika, a pinch of red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon black pepper. Stir to combine.
Rub 1 tablespoon of olive oil over the 4 salmon filets and place onto a baking tray. Evenly sprinkle the spice mixture over the top of the salmon filets and use your fingers to rub the spices into the top of each piece.
Bake for 15 minutes, or until the salmon is cooked to your liking.
While the salmon bakes, dice the mango and avocado into a ½ inch dice. Add to a medium sized bowl.
Slice the cucumber in half lengthwise, and then slice in half lengthwise again, resulting in 4 long pieces. Slice each length of cucumber into ¼ inch slices and add to the bowl with the avocado and mango.
Add 1 teaspoon of honey and 3 teaspoons of olive oil to the bowl. Slice the lime in half and squeeze the lime juice directly into the bowl. Gently stir to combine, until each piece is coated with the dressing. Season with salt, pepper, and a pinch of red pepper flakes. Sprinkle freshly chopped chives and basil and stir one last time.
To serve, divide rice or couscous onto four plates. Place one filet of salmon on each plate and scoop the avocado mango cucumber salad over the top.
If desired, garnish with additional fresh basil and chives. Serve and enjoy!