Branching Out Herb-Crusted Fish with Mango Salsa

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Pan-seared fish fillets coated in fresh herb crust, served atop a vibrant mango salsa with lime and cilantro. This seafood recipe, ready in about 23 minutes, pairs salmon fillets, fresh cilantro, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) salmon fillets
• 1/4 cup finely chopped fresh cilantro
• 2 tbsp finely chopped fresh parsley
• 1 tbsp lemon zest
• 1 medium, diced mango
• 1/4 cup finely diced red onion
• 2 tbsp lime juice
• 1 tbsp olive oil

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Instructions

1. Step 1: Pat 4 salmon fillets (6 oz each) dry with paper towels. In a small bowl, mix 1/4 cup chopped cilantro, 2 tbsp chopped parsley, 1 tbsp lemon zest, and 1/4 tsp salt. Press the herb mixture evenly over both sides of each fillet.
2. Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering. Add salmon fillets, herb-side down, and cook for 4 minutes without moving.
3. Step 3: Flip fillets and cook for an additional 3 minutes until the internal temperature reaches 125°F and the fish is just opaque in the center.
4. Step 4: While fish cooks, combine 1 diced medium mango, 1/4 cup diced red onion, 2 tbsp lime juice, and 1 tbsp olive oil in a bowl. Stir to combine and let sit for 5 minutes to meld flavors.