Roasted Salmon with Avocado Mango Cucumber Salad
A Simple Salmon Dish For Any Night of The Week
Summertime meals are all about those fresh tastes, but you also want the simplicity of a meal that takes minimal cleaning and time to prepare. The less time in the kitchen means more time to enjoy the outdoors. This salmon dinner hits those marks - it comes together simply and is jam packed with fresh herbs and produce.
If you’ve not oven roasted salmon, you’re really missing out! It’s cleaner and less stressful than pan frying it, making it an easy way to enjoy the fish any night of the week. It’s something we have at least once a week in our house, because it comes together so quickly and is easy to clean up. Paired with the refreshing avocado mango and cucumber salad, this dish is the epitome of summer time dinners!
Tips for Making This Roasted Salmon and Avocado Mango Cucumber Salad
If you plan on making this recipe, here are a few recommendations on making it delicious:
- Both mangos and avocados are unique items to dice if you’ve never done it before. To dice either, you can cut both in half, cutting around the pits found in the center of each fruit. From there, either leave the skin on and dice the fruit, without cutting through the peel. Then use a knife or spoon to remove the fruit from the peel. Alternatively, you can peel the outside using a knife or vegetable peeler and then dice like you would any other fruit or vegetable.
- This recipe makes a salmon that’s medium to medium-well done, which is my preferred doneness level. If you prefer a lesser done salmon, reduce the time by a minute or two. If you prefer a well done salmon, add a minute or two. Salmon is really tender, so adjusting the bake time by a few minutes will be all you need.
Recipe Details
I’ve broken down this recipe into two main components to focus on: the roasted salmon and the avocado mango cucumber salad. The recipe list looks long, but it will come together quickly, making it perfect for a healthy weeknight dinner or a simple weekend night in.
To start, you’ll get the salmon prepped and in the oven. To start, you’ll mix up a simple spice blend that you’ll rub into the top part of the salmon filets with a bit of olive oil. This blend is slightly smokey from the chili powder and smoked paprika, which pairs nicely with the fresh taste of the salad we’ll top it with! The salmon is then roasted in the oven for about 15 minutes, until it is cooked through.
While the salmon roasts in the oven, you’ll prepare the refreshing salad to top it with! To start, you’ll first dice the mango and avocado into about ½ inch dice and add both to a medium sized bowl. Next, you will slice the cucumbers into quarter-inch thick quarter moons and add them to the same bowl. To finish up the salad, you’ll make a simple dressing of fresh lime juice, olive oil, and honey and then stir in some fresh chives and basil.
To serve up the dish, pair it with your favorite grain, like rice or couscous. You’ll add one of the salmon filets over the top of the bed of rice and spoon the avocado mango and cucumber salad over the top. Garnish with additional fresh herbs if desired, serve and enjoy!
If you give this roasted salmon with avocado mango cucumber salad a try, be sure to tag @laura.loves.to.cook on Instagram, Tik Tok, or Facebook and let me know how it turned out. I hope you love it as much as I do!
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.
- 1.25 lb salmon, sliced into 4 filets
- 1/2 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp smoked paprika
- pinch of red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- rice or couscous for serving
- 1 large avocado
- 1 large red mango
- 1 hot house cucumber
- 1 tsp honey
- 1 tbsp olive oil
- 1 large lime
- pinch of crushed red pepper flakes
- 2 tsp chopped fresh chives
- 2 tsp chopped fresh basil
- salt and pepper to taste
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!
