Pan-Seared Salmon with Mango Jicama Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy-skinned salmon fillets paired with a bright, crunchy mango and jicama slaw deliver a fresh and vibrant Whole30 seafood dish. This whole30 (whole30, gluten free) ready in about 27 minutes pairs (6 oz each) skin-on salmon fillets, ripe mango, peeled and diced, jicama, peeled and julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 12 min Serves 4 Whole30 cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 cup diced ripe mango, 1 cup julienned jicama, 1/2 cup thinly sliced red bell pepper, 3 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 cup chopped fresh cilantro. Toss gently and set aside to let flavors meld.
  2. Step 2: Pat dry 4 skin-on salmon fillets and season both sides with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp ground cumin.
  3. Step 3: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add salmon fillets skin-side down and cook without moving for 5-6 minutes until skin is crisp and releases easily.
  4. Step 4: Flip salmon and cook for 3-4 more minutes until the salmon is opaque and flakes easily with a fork.
  5. Step 5: Plate salmon fillets with a generous scoop of mango jicama slaw alongside and serve immediately.

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Frequently asked questions

How long does Pan-Seared Salmon with Mango Jicama Slaw take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Mango Jicama Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe mango, peeled and diced from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Mango Jicama Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Mango Jicama Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Salmon with Mango Jicama Slaw whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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