Pan-Seared Salmon with Mango Salsa and Coconut Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent salmon fillets seared to golden perfection, served atop creamy coconut rice with a vibrant mango salsa for a tropical twist. This Tropical-inspired seafood recipe (gluten-free), ready in about 40 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 25 min Serves 4 Tropical cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse jasmine rice under cold water until water runs clear. Combine 1/2 cup rice, 1/4 cup water, and 1 cup coconut milk in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed.
  2. Step 2: Season salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 6-7 minutes until skin is crispy, then flip and cook 3-4 minutes more.
  3. Step 3: In a small bowl, combine 1 cup diced mango, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 lime (juiced), and 1/4 tsp chili flakes (if using).
  4. Step 4: Fluff coconut rice with a fork and serve with pan-seared salmon and mango salsa spooned over top.

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