Tango Mango Berry Salmon Salad
15 Minutes
Prep Time
15 Minutes
Cook Time


  • 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


  1. Preheat your grill or grill pan to medium-high heat.
  2. Season the salmon fillets with salt and pepper. Drizzle olive oil over the fillets, ensuring they are coated evenly.
  3. 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.
  4. 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).
  5. Once the salmon is done grilling, transfer it to serving plates.
  6. Spread the lightly cooked minced white onions evenly over each grilled salmon fillet.
  7. Place a handful of fresh baby spinach on each plate.
  8. Scatter fresh raspberries and diced mango over the spinach.
  9. Serve immediately and enjoy the simple and delicious combination of salmon with fresh spinach, raspberries, and mango!