Ingredients:
- 4 (4 oz) skinless salmon fillets
- 3 Tbsp olive oil, divided
- 4 Tbsp lime juice, divided
- 2-3 cloves minced garlic
- 1 large mango, peeled and diced
- 1/2 cup each chopped red, yellow and orange bell pepper
- 1/2 cup chopped asparagus
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/2 avocado, peeled and diced
- Salt and pepper, to taste
- 2 cups prepared brown rice
Directions:
In an small bowl whisk together 2 Tbsp olive oil, 3 Tbsp lime juice, and garlic and season with salt and pepper. Place salmon in baking dish and pour marinade over top. Cover and allow to marinate in refrigerator 30 minutes or longer, flipping halfway through. Preheat grill or grill pan over medium-high heat. Brush grill with oil or spray with olive oil cooking spray. Place salmon and asparagus on grill about 3 minutes per side or until salmon is just cooked through and asparagus is slightly charred. While grilling, toss together mango, bell peppers, cilantro, red onion, avocado, 1 Tbsp lime juice, and 1 Tbsp olive oil. Season with salt and pepper to taste. Serve salmon warm with brown rice and top with tropical salsa. Serves 4.
Nutritional Info Per Serving:
Calories: 449 Protein: 29g Carbs: 37g
