Mango Avocado Salsa with Baked Salmon & Sweet Potato Medallions 🥭🐟🍠

A colorful, refreshing, and nutrient-packed meal that balances sweet, savory, and creamy elements. The juicy mango–avocado salsa pairs perfectly with tender baked salmon, while soft sweet potato medallions bring warmth and comfort to the plate.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Salmon

1 salmon fillet

1 tbsp olive oil

1 tsp lemon juice

½ tsp paprika

Salt & pepper to taste

For the Mango Avocado Salsa

1 ripe mango, diced

1 avocado, diced

½ red onion, finely chopped

6–8 cherry tomatoes, halved

1 tbsp cilantro, chopped

1 tbsp lime juice

Salt & pepper to taste

For the Sweet Potato

1 medium sweet potato

Salt & pepper to taste

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Bake the Salmon

Preheat oven to 190°C (375°F).

Brush salmon with olive oil, lemon juice, paprika, salt, and pepper.

Bake for 12–15 minutes, until flaky and tender.

Prepare the Sweet Potato

Slice sweet potato into thick rounds.

Boil for 12–15 minutes until soft OR roast at the same time as the salmon.

Make the Mango Avocado Salsa

Combine mango, avocado, onion, tomatoes, and cilantro in a bowl.

Add lime juice, salt, and pepper.

Toss gently to keep avocado chunks intact.

Assemble the Plate

Place the baked salmon on your plate.

Add a generous scoop of the fresh mango avocado salsa.

Add your sweet potato medallions.

Finish with a little black pepper on top.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Kcal: ~480 per serving

Servings: 1