Salmon with mango salsa & coconut rice

Macros (makes 6 servings):

Protein: 55
Carbs: 137
Fat: 49
Calories: 1,209

Grocery List:

  • Salmon filet (3 lbs)
  • Olive oil (3 TBSP)
  • Jasmine rice (15 servings – I buy the big bag from Costco)
  • Coconut water (one 18 oz can)
  • Lite coconut milk (one 13.5 oz can)
  • Mango (1 medium)
  • Red bell pepper
  • Yellow bell pepper
  • Red onion (1 medium)
  • Cilantro
  • Lime juice
  • Seasonings: Chili powder, brown sugar, salt


  1. Add jasmine rice, coconut water, and coconut milk to a rice cooker. Add extra water (1:2 ratio of rice to liquid in total) and cook on the white rice setting.
  2. Pre-heat oven to 400 ºF
  3. Remove salmon from the package. Season with chili powder, brown sugar, and salt
  4. On the stove, heat 3 TBSP olive oil in a pan on high.
  5. Sear the salmon for a few minutes each side (skin side up first)
  6. Line a baking tray with foil and spray with non-stick spray
  7. Transfer seared salmon to the baking sheet
  8. Bake at 400 ºF for ~ 20 mins (internal temp of 145 ºF in the middle of the largest filet)
  9. Peel and dice the mango, along with the bell peppers and red onion. I like to use this Brieftons vegetable chopper
  10. Transfer diced mango and veggies to a small bowl. Add fresh cilantro and lime juice.
  11. Add cooked rice to meal prep containers followed by the cooked salmon
  12. Top with mango salsa
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