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G-Free Salmon with Mango Salsa & Roasted Carrots
Prep time
Cook time
Total time
Gluten Free Salmon with Mango Salsa & Roasted Carrots
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- salmon fillets with skin
- 1 bunch baby carrots, peeled and cut lengthwise
- olive oil
- canola oil
- salt and pepper
- McCormick Chili Powder - gluten free
- McCormick garlic powder - gluten free
- 1 ripe mango, diced
- 1 jalapeno, seeded and minced
- ⅓ cup chopped fresh cilantro
- ½ lime juice
- ¼ of small red onion, chopped
Instructions
- Preheat oven to 375 degrees F. Arrange the carrots in a single layer then drizzle some olive oil and season with salt and pepper. Roast for 30 minutes.
- Season fish with salt, pepper, chili powder and garlic powder.
- Heat canola oil in a nonstick pan to medium high heat. Cook the salmon skin down first for about 2 minutes then flip to cook the other side for few more minutes. Transfer to a plate.
- Combine, mango, red onion, cilantro, jalapeno, lime juice and drizzle some olive oil. Season with salt and pepper. Mix nicely.
- Place the roasted carrots on a platter. Top with salmon and the mango salsa. Serve
