Pan-Seared Salmon with Mango Salsa and Cilantro Lime Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Fresh salmon fillets pan-seared to perfection served alongside vibrant mango salsa and fluffy cilantro lime rice. This latin american-inspired seafood (gluten free) ready in about 40 minutes blends 6 oz each salmon fillets, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 pieces, 6 oz each salmon fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, diced mango
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1 small, seeded and minced jalapeño
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1 cup long grain white rice
• 2 cups water
• 2 tbsp, chopped cilantro
• 1 tsp lime zest

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until clear. In a medium saucepan, combine rice and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While rice cooks, prepare mango salsa by combining 1 large diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 minced small jalapeño, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice in a bowl. Mix gently and refrigerate.
3. Step 3: Fluff cooked rice with a fork and stir in 2 tbsp chopped cilantro and 1 tsp lime zest. Keep warm.
4. Step 4: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Season 4 salmon fillets evenly with 1 tsp salt and 1/2 tsp black pepper. Place salmon skin side down in the pan and sear for 4-5 minutes until skin is crisp and golden.
5. Step 5: Flip salmon and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork.
6. Step 6: Plate salmon over a bed of cilantro lime rice and top with a generous scoop of mango salsa. Serve immediately.