Skinny Chili Salmon with Avocado and Mango
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5 from 4 votes

Skinny Chili Salmon with Avocado and Mango

This Skinny Chili Salmon with Avocado and Mango has only six ingredients and cooks in a flash. Ready in under 30 minutes, full of spice and so good for you! {gluten free, paleo, whole30}
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 3
Calories 118kcal
Author Karen Kelly


  • 3 pieces of salmon
  • 1 tbsp olive oil
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • For topping:
  • 1/2 mango cut into small cubes
  • 1/2 avocado cut into small cubes
  • 1/2 lime
  • salt and pepper to taste


  • Preheat oven to 425ยบ.
  • Place salmon filets skin side down on a sheet pan that has been sprayed with cooking spray.
  • Drizzle with olive oil.
  • I sprinkled on the spices so just add more or less to your liking.
  • Bake for about 12 minutes or until cooked through.
  • Mix together toppings right before serving. Squeeze lime juice over top of mango and avocado mixture.
  • Garnish with cilantro or parsley.


Calories: 118kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 208mg | Fiber: 2g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 16.6mg | Calcium: 8mg | Iron: 0.4mg