Mango and Salmon Salad with Lime-Dill Dressing

You’ll be enjoying this Mango Salmon Salad all summer long. Bright, sweet mango and creamy avocado pair with juicy cherry tomatoes and crisp lettuce, while a Cajun-seasoned salmon fillet adds a touch of heat. A drizzle of cilantro-lime vinaigrette finishes the dish for a refreshing, balanced meal.

Why You’ll Love This Recipe

This Mango Salmon Salad comes together quickly—ready in under 30 minutes with minimal effort. The mix of textures and flavors—tender baked salmon, juicy mango, creamy avocado and crisp greens—creates a satisfying, light meal perfect for warm weather. The cilantro-lime vinaigrette adds a bright, zesty finish that ties everything together.

Assemble lettuce, mango, tomato and avocado, top with a baked salmon fillet seasoned with Cajun spice, and finish with a drizzle of dressing. It’s simple, healthy, and ideal for a quick weeknight dinner or an elegant lunch.

Ingredients

• Salmon: two 4-ounce salmon filets.
• Cajun seasoning: store-bought or homemade; use your favorite blend.
• Olive oil: for brushing the salmon.
• Lettuce: any salad greens you prefer; a baby crispy green leaf works well.
• Mango: one ripe mango, peeled, cored and diced. A ripe mango yields slightly to gentle pressure and smells sweet near the stem.
• Tomatoes: ripe cherry tomatoes, quartered.
• Avocado: one avocado, peeled, pitted and sliced.
• Cilantro lime vinaigrette: store-bought or homemade; a tangy cilantro-lime dressing complements the salad nicely.

The full ingredient amounts are listed in the recipe card below.

Step-By-Step Instructions

1. Preheat the oven to 450°F. Pat salmon dry with a paper towel and place skin-side down on a foil-lined baking sheet. Brush the tops with olive oil and season with Cajun seasoning (or salt and pepper if you prefer).
2. Bake for 10–12 minutes, then broil 1–2 minutes to crisp the tops slightly. The salmon is done when it flakes easily with a fork and is opaque through the center.
3. Divide lettuce between two plates. Top each with diced mango, sliced avocado and quartered cherry tomatoes. Place a salmon filet on each salad and drizzle with cilantro-lime vinaigrette.
4. Serve immediately and enjoy.

Variations

This salad is flexible—here are a few easy ways to switch it up:

• Skip the Cajun: season the salmon with salt and pepper for a milder flavor.
• Turn up the heat: add more Cajun seasoning or include thinly sliced jalapeño.
• Extra vegetables: add sliced red onion, bell pepper, or cucumber for more crunch and color.
• Alternate dressings: blue cheese, ranch, or a simple lemon vinaigrette pair well.
• Protein swaps: substitute Cajun-seasoned chicken, tofu, or shrimp if you don’t have salmon.

Serving Suggestions

This salad makes a light, satisfying dinner for two and scales easily for larger groups. It’s also excellent for lunch. For meal prep, store components separately in the refrigerator and assemble just before serving—baked salmon holds well and can be refrigerated up to three days.

Frequently Asked Questions (FAQ’s)

More Recipes

If you enjoy this Mango Salmon Salad, try other easy summer dinners and bowls that showcase fresh ingredients and quick preparation.

• Pesto Chicken Quinoa Bowl
• Chicken Sausage Veggie Skillet
• Bacon Cheeseburger Salad
• Shrimp Tacos with Avocado Crema

If you make this recipe, please come back and leave a rating and a comment—I’d love to know how it turned out for you.

Mango Salmon Salad

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 2 servings
• Category: Salad
• Method: Bake
• Cuisine: American