1 lb. cherry tomatoes
7 oz. bag fresh baby spinach
1 fresh mango, cut into bite-size pieces
1 tablespoon extra virgin olive oil
Four 6-ounce salmon fillets, skin on
salt & pepper to taste
1 tablespoons dijon mustard
¼ cup extra-virgin olive oil
¼ cup grape seed oil
½ cup orange juice
1 tablespoon lime juice
1 tablespoon apple cider vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
Preheat over to 375 degrees. Place tomatoes on baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast for about 10-12 minutes or until they skin begins to split. Set aside.
With a sharp knife, score salmon filets on skin side. This will allow heat to penetrate through skin and cook faster. Season with salt and pepper.
Place fillets, skin side down in a large sauté pan. Then turn on the burner to medium-low heat. After a minute, raise to high heat and cook for about 3 minutes.
Turn salmon and cook for another 2-3 minutes.
To make the dressing, combine all ingredients and shake well. Set aside.
Peel and cut mango into bite-size pieces.
To assemble, divide spinach, tomatoes and mango among four plates. Top with salmon and drizzle dressing over salad and salmon.
How to make crispy salmon tropical salad.