Pan-Seared Salmon with Tropical Salsa

Flaky pan-seared salmon served with a fresh, zesty salsa made from pineapple, mango, red onion, cilantro, and jalapeño, accompanied by pan-fried plantains and sautéed spinach for a vibrant, Whole30-compliant meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4.5
• Cuisine: Polynesian
• Difficulty: Easy
• Cost: $5.68/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Whole30
• High-Protein
• Low-Sodium

Tags

• sauté
• quick
• healthy
• fresh
• savory
• tangy

Ingredients

• 1.5 pound salmon fillets (skin on or off)
• 1 teaspoon sea salt (divided)
• 0.5 teaspoon black pepper (divided)
• 2 tablespoon olive oil (divided)
• 1 cup fresh pineapple (diced)
• 1 cup fresh mango (diced)
• 0.25 cup red onion (finely diced)
• 0.25 cup fresh cilantro (chopped)
• 1 tablespoon lime juice
• 1 jalapeño (seeded and minced)
• 2 plantains (large, peeled and sliced into 1/2-inch rounds)
• 5 ounce fresh spinach

Instructions

1. Pat the salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the black pepper.
2. In a medium bowl, combine the diced pineapple, mango, red onion, cilantro, lime juice, and minced jalapeño (if using). Stir gently and set aside to allow flavors to meld.
3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the sliced plantains in a single layer and pan-fry for 3-4 minutes per side, or until golden brown and tender. Remove from the skillet and set aside.
4. Add the remaining 1 tablespoon of olive oil to the same skillet. Once hot, add the seasoned salmon fillets, skin-side down if applicable. Sear for 4-5 minutes per side, or until cooked through and easily flakes with a fork.
5. While the salmon cooks, add the fresh spinach to the skillet (you may need to do this in batches) and sauté for 2-3 minutes, until wilted. Season with the remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
6. Serve the pan-seared salmon immediately, topped with a generous spoon of the tropical salsa, alongside the pan-fried plantains and sautéed spinach.

Notes

Leftovers can be stored in an airtight container for up to 2 days, though the salsa is best when fresh.

Nutrition (per serving)

• Calories: 452
• Protein: 31 g
• Carbohydrates: 38 g
• Fat: 22 g
• Fiber: 4 g
• Sodium: 35 mg
• Saturated Fat: 7 g
• Sugar: 10 g
• Cholesterol: 60 mg