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Chili Crisp Salmon Bowl

A flavorful and healthy salmon bowl topped with a refreshing mango and avocado salsa, perfect for quick dinners or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 2 fillets salmon fillets
  • 1 tablespoon chili crisp Adjust according to spice preference
  • Salt to taste Salt
  • Pepper to taste Pepper
For the Salsa
  • 1 ripe avocado, diced Use fresh for best flavor
  • 1 ripe mango, diced Use fresh for best flavor
  • 1/2 cup red onion, finely chopped
  • 1 lime juiced
  • Fresh cilantro for garnish Fresh cilantro Add for flavor and color
For Serving
  • Cooked rice or quinoa Cooked rice or quinoa, for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the salmon fillets on the baking sheet and season them with salt, pepper, and chili crisp.
Cooking
  1. Bake the salmon for about 12-15 minutes or until cooked through.
Making the Salsa
  1. In a bowl, mix together the diced avocado, mango, red onion, lime juice, salt, and pepper to make the salsa.
Serving
  1. Serve the baked salmon over a bed of cooked rice or quinoa, topped with the avocado mango salsa and garnished with fresh cilantro.

Notes

To store leftovers, place the salmon and salsa in separate airtight containers. The salmon can be kept in the refrigerator for up to 2 days. The salsa is best eaten fresh but can last for 1 day in the fridge. Reheat salmon in an oven or microwave before serving.