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Chipotle Lime Salmon with Mango Avocado Salsa

This salmon is  a fresh, summery date night meal for two. Chipotle lime marinated salmon is topped with fresh fruit salsa with mango, avocado, jalapeño and lime. Serve over cauliflower rice and your healthy meal is complete. 
Course Main Course
Cuisine American
Diet Paleo, Whole30
Prep Time 5 minutes
Cook Time 12 minutes
Marinate Time 20 minutes
Total Time 17 minutes
Servings 2
Calories 507kcal
Author Lauren



  • 2 6 oz Salmon Fillets, skin on
  • 1 teaspoon chipotle chili powder or you can substitute standard chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon paprika
  • ½ teaspoon garlic powder
  • juice of 1 lime
  • 2 tablespoons olive oil


  • 1 yellow mango diced
  • ½ avocado diced
  • 1 Tablespoon fresh jalapeño finely diced
  • juice of 1 lime
  • 2 teaspoons fresh cilantro finely chopped


  • IN A SMALL BOWL, combine chili powder, salt and garlic powder. Add honey, lime juice and oil to seasonings and whisk together until smooth.
  • PLACE SALMON FILETS in a plastic bag and pour marinade over the fillets. Seal the bag tightly and knead marinade over fillets so that they are evenly coated. Place in the fridge for at least 20 minutes, but no more than 60 minutes. 
  • WHILE THE SALMON MARINADES, preheat the oven to 425˚, adjust the oven rack to the top third of the oven, and line a baking sheet with parchment paper. 
  • COMBINE ALL OF THE SALSA ingredients in a medium bowl. Refrigerate the salsa. 
  • PLACE THE MARINATED SALMON FILLETS skin side down on your prepared baking sheet. Cook at 425˚ for12 minutes. Allow to cool slightly for 2-4 minutes.
  • PLATE THE SALMON and top with half of the salsa over each fillet and serve warm. 


Calories: 507kcal | Carbohydrates: 14g | Protein: 38g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 108mg | Sodium: 364mg | Potassium: 871mg | Fiber: 4g | Sugar: 9g | Vitamin A: 950IU | Vitamin C: 42.9mg | Calcium: 10mg | Iron: 1.4mg