Summer is my favorite season of the year and this dish transports me straight to those sunny days. It’s bright, tangy, full of flavor, and is delicious eaten on it’s own, or with any side of choice. The tropical, sweet flavors of pineapple and mango pair PERFECTLY with the slight bitterness of the bell pepper and sharpness of the onion. On top of that slightly sweet and zesty glazed salmon… oh boy. I’m drooling just typing this. If you’re a fan of fresh fruits, salmon, and yummy food- you gotta give this one a try! Here’s the recipe for my quick and delicious Pineapple Mango Salsa Salmon:

Gluten-Free, Dairy-Free, Refined-Sugar Free

Ingredients for Pineapple Mango Salsa:

• About 1 mango, diced
• 1 small red bell pepper, diced
• 1/2 red onion, diced
• 1/2-1 cup pineapple, diced
• 1/2 cup cilantro, minced
• Juice of one lime
• 1 tbsp honey
• 1/4 tsp salt

Preheat oven to 400 degrees Fahrenheit. Combine all ingredients in a medium sized bowl. Set aside or in the fridge while you prepare your salmon.

Ingredients for Salmon:

• 2 or 3 wild caught small salmon filets
• 1 tablespoon honey
• 1-2 tablespoons olive or avocado oil
• 1 teaspoon dijon mustard
• 1 teaspoon white miso paste
• 1/2 teaspoon lime zest
• Juice of one lime
• Salt and Pepper to taste

Combine the honey, dijon mustard, miso paste, lime zest, lime juice, salt, and pepper in a small bowl. Brush mixture over each salmon filet, making sure each filet is fully coated. Crack a little extra black pepper and sprinkle a little extra salt over each filet. Bake at 400*F for 15-20 minutes, or until salmon is golden, crisp, and beautifully flaky.

To assemble: add your base to your plate (rice, coconut milk rice, quinoa, etc.). Add a salmon filet to each plate, topping with a good amount of salsa. Finish off with an extra sprinkle of flaky salt, cilantro leaves, and a drizzle of olive oil if you wanna feel fancy.

That’s it! Enjoy your delicious, healthy, and seriously satisfying dinner friend <3