| 13 | 30 | 628 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 10 min | 4 |
| 4 fillet (384g) | Atlantic salmon, wild (skin on) |
| 1 tsp | Allspice, ground |
| 1/4 tsp | Cayenne pepper |
| 1 dash | Cinnamon |
| 1 tsp | Cumin |
| 1 cup | Black beans, canned (rinsed drained, for salsa) |
| 1/4 cup | Cilantro (coriander) (fresh leaves, chopped, for salsa) |
| 2 gm | Mango (peeled and diced, for salsa) |
| 3/4 cup chopped | Sweet onion (for salsa) |
| 1/2 fruit | Pineapple (cored and diced, for salsa) |
| 1 tsp | Olive Oil, Extra Virgin |
| 3/4 tsp | Salt |
| 1/4 tsp, ground | Thyme, dried |
1. Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl.
2 Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet.
3. Heat oil in a large non-stick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side.
4. Serve with salsa.
Salmon
is a great source of protein and Omega 3 fatty acids, which are essential in the body and must be obtained through food and supplements!
| Fruit | 0.7 |
| Meat | 4.3 |
| Meat Alternative | 0.3 |
| Vegetables | 1.0 |
