Love that wild salmon! It’s such a good source of protein and omega-3 fats; it’s a food that makes you look as good as you feel. Add a little mango rice on the side and voila–fabulously healthy dinner. Simple, easy, quick and healthy. Eat real food, feel real good! Let’s do this. 

Wild Salmon with Mango Rice
What You’ll Need

Wild Salmon Filet with Skin Removed
1 Dash Lemon Pepper
1 Large Shallot
1 Spritz Olive Oil (I love using the Misto)
1 Handful Mixed Greens
1 Drizzle Annie’s Naturals Balsamic Vinegar Dressing 
1 Cup Cooked Jamine or Basmati Rice (or up the nutrient ante with wild rice)
1 Ripe Mango (cut into cubes)
3 Scallion Tops Sliced (not the bulbs)
Salt and Pepper to taste

What You’ll Do:

Preheat your oven to 475 Degrees. Using your misto, spray a baking sheet with a little olive oil. Dash your wild salmon with lemon pepper (and a little sea salt if desired) and place it on the sheet sheet. Put it in the oven for about 10 minutes. Toss on thinly sliced shallots and continue to roast for about 5-10 more minutes or until cooked through. (I prefer my salmon well done, so I do keep it in the oven a little longer than most people–be sure to continuously check your fish  to get it just the way you like it). Next, combine cooked rice, small cubes of mango and sliced scallions (green onion tops). Serve with a side of mixed greens. Enjoy!

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