Dinner was mango curry salmon and a raspberry balsamic mint salad (zucchini noodles, shredded brussel sprouts, butternut squash, beets, fresh mint, raspberries, and balsamic vinegar). Sounds so fancy but really it’s not! The simplest things can make the BEST flavors. I lovelovelvoevlovedddd this.
- 8 oz raw salmon (2 filets)
- 1 cup cubed mango
- 1/4 tsp curry powder
Mash the mango cubes with curry powder. It should nearly be a puree. Rub the raw salmon with the mash. Place on a baking tray sprayed with nonstick spray. Bake at 350F for 18 minutes, or until the salmon flakes.
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