Salmon with Mango-Avocado Salsa

Thanks for all the nice comments about our upcoming move. We're getting excited too, and it's nice to know that I'm not the only one who thinks about lighting, haha!

One thing I learned doing the LiveFit Program was the important of healthy fats. It was a tough concept for me to accept because my whole life fat was BAD. Fat was was you wanted to avoid. All of my grocery products were low-fat, or fat-free whenever I had the option. But then Jamie Eason comes along and starts shoving healthy fats down my throat, mainly nuts, avocado, and fish. Apparently you need fat to digest fat, it actually helps to make you leaner, as long as it's in the right form.

So, thanks to the power of Pinterest, I found the healthily fattening dish that is packed with so much flavor I don't even know where to begin. The salsa really makes the salmon, it tasted like something I would have ordered from a restaurant, and it's such a snap to make. I highly recommend it, and don't fear the fat, it's good for you!


Salmon with Mango-Avocado Salsa
Adapted from Food and Paper

Ingredients (enough for two servings)

2 salmon fillets with skin, 6 oz. each, 1-1 1/2 inches thick
2 tablespoons olive oil
coarse salt and fresh ground pepper

For salsa:
1 large, or 2 smaller Haas avocados, diced
1 large, or 2 smaller mangoes, diced
1/2 medium-sized white onion, diced
15 cherry tomatoes, cut into quarters
1 medium jalapeno, minced
1 clove garlic, minced or pressed
1/2 teaspoon fresh lime zest
juice of 1 lime
1/4 cup cilantro leaves, finely chopped; a few leaves reserves for garnish, if you like
coarse salt and fresh ground pepper to taste

Directions

1. Prepare salsa: mix all salsa ingredients in medium bowl. Allow flavors to mingle as oven heats.

2. Heat oven to 400. Brush both sides of salmon with olive oil, season generously with salt and pepper. Bake skin side down until salmon is cooked through, or medium well, about ten minutes.

3. Divide salsa between two plates and place a salmon fillet on top of the salsa. Garnish with a few cilantro leaves, and serve.