Salmon with mango & chili salsa

Bursting with goodness, this low-fat recipe fuses sweet fruit with fresh vegies – perfect for a warm summer day or evening.

  • 1 tablespoon coconut oil
  • 4 skinless salmon fillets
  • 2 ripe mangoes, cheeks removed, peeled, finely chopped
  • 1 long fresh red chilli, halved, deseeded, thinly sliced
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon fresh lime juice
  • 1 bunch asparagus, woody ends trimmed
  • Lime wedges, to serve

Heat oil in a non-stick frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3-4 minutes each side or until just cooked through.

Meanwhile, combine the mango, chilli, coriander and lime juice in a bowl. Taste and season with salt and pepper.

Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp.

Divide the salmon among serving plates. Top with asparagus and salsa and serve with lime wedges.

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