Mango Salmon Salad with Chili Lime Vinaigrette

One serving

Ingredients

2-3 cups of your favorite local greens

1 mango, cut into ½ inch chunks

½ red pepper, diced

½ jalapeno pepper, diced

2 tbsp pepitas

1 tbsp butter

1 small filet of salmon, seared and then baked

Chili Lime Vinaigrette

2 tbsp lime juice, freshly squeezed

2 tsp honey

2 tbsp Dijon mustard

1 tsp chili powder

¼ cup of olive oil

Salt and pepper to taste

Directions

Preheat the oven to 400 degrees.

Heat a cast iron skillet on medium. Add a tbsp of butter. Once melted add in filet of salmon flesh side down. Cook about 4-5 minutes (depending on size of filet) or until the flesh has a nice crust on it. Flip and cook an additional 1-2 minutes. Note: filet will NOT be cooked all the way through. Remove from burner and place in oven. Cook for an additional 5-6 minutes or until the filet is cooked all the way through. Remove from heat and let cool.

In a medium bowl, combined the lime juice, honey, Dijon mustard, chili powder and olive oil. Whisk to combine.

On a large plate, arrange the greens, peppers, and mangos. Add filet of salmon and drizzle with vinaigrette. Sprinkle on pepitas.