15 Minutes
Prep Time
15 Minutes
Cook Time
4
Servings
Ingredients
- 4 salmon fillets (6 oz)
- 2 tablespoons olive oil
- 2 cups fresh baby spinach
- 1 cup fresh raspberries
- 1 ripe mango, peeled, pitted, and diced
- 1 white onion, finely minced
- Salt and pepper to taste
Directions
- Preheat your grill or grill pan to medium-high heat.
- Season the salmon fillets with salt and pepper. Drizzle olive oil over the fillets, ensuring they are coated evenly.
- In a pan over medium heat, add 1 tablespoon of olive oil. Add the finely minced white onion and cook until lightly softened, about 3-5 minutes.
- Grill the salmon for about 4-5 minutes per side or until it reaches your desired level of doneness. The internal temperature should be 145°F (63°C).
- Once the salmon is done grilling, transfer it to serving plates.
- Spread the lightly cooked minced white onions evenly over each grilled salmon fillet.
- Place a handful of fresh baby spinach on each plate.
- Scatter fresh raspberries and diced mango over the spinach.
- Serve immediately and enjoy the simple and delicious combination of salmon with fresh spinach, raspberries, and mango!
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