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}
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Servings: 3
Ingredients
- 3 pieces of salmon
- 1 tablespoon olive oil
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- For topping:
- ½ mango cut into small cubes
- ½ avocado cut into small cubes
- ½ lime
- salt and pepper to taste
Instructions
- Preheat oven to 425º.
- 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.
Nutrition
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
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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