I originally wrote this recipe last year, May 2020, and it has been one of my go-to recipes ever since. This salmon recipe takes no longer than 25 minutes from start to finish and is light and bright, which is perfect for the warmer months ahead.
Grilled chicken or any other white fish can take the place of the salmon and you can swap in any tropical fruits like pineapple and papaya instead of mango. I highly suggest making this recipe when mangos are ripe and in season. The black bean mango salsa is sweet, spicy, and bright which cuts the fatty salmon for a perfectly balanced bite.
This salmon can be served as in or flaked into tacos with avocado, crema and a round of margaritas. Enjoy.
For the Black Bean Mango Salsa
- 1 14 ounce can black beans, drained and rinsed
- 1 cup small diced mango, fresh or frozen
- 1 small shallot, minced
- 1 jalapeño, minced
- 1/ 3 cup chopped cilantro, plus more for garnish
- 1/ 4 teaspoon cumin
- 1 lime, juiced, to taste
- Freshly ground black pepper, such as Diaspora Co., to taste
- Kosher salt to taste
Preheat the oven to 325F and line a rimmed baking sheet with parchment.
Add Tajin, cumin, paprika, garlic powder, salt and pepper to a small bowl and mix to combine. Generously season salmon filet with olive oil and spice mixture. Bake for 18-21 mins.
While the salmon is baking, add the black beans, mango, shallot, jalapeño, cilantro and cumin to a bowl and toss to combine. Season to taste with salt, pepper, and lime juice. Set aside for serving
Remove salmon from oven and serve with black bean mango salsa, avocado, fresh cilantro, and warm tortillas