Salmon with mango & chilli salsa

Salmon with mango & chilli salsa

This is a quick one to whip up. It's light and fresh and a perfect meal as the weather gets warmer.

chilli salmon mango low carb


  •  1 tablespoon olive oil
  •  4 (about 220g each) skinless salmon fillets
  •  2 ripe mangoes, cheeks removed, peeled, finely chopped
  •  1 long fresh red chilli, halved, deseeded, thinly sliced
  •  2 tablespoons chopped fresh coriander
  •  1 tablespoon fresh lime juice
  •  1 bunch asparagus, woody ends trimmed
  •  Lime wedges, to serve


  • Heat oil in a non-stick frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3-4 minutes each side or until just cooked through.
  • Meanwhile, combine the mango, chilli, coriander and lime juice in a bowl. Taste and season with salt and pepper.
  • Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp.
  • Divide the salmon among serving plates. Top with asparagus and salsa and serve with lime wedges.

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