Avocado Mango Salad with Salmon

Ingredients:

• 4 salmon filets (6 oz each / 170g)
• 3 tbsp fresh lime juice
• 3 garlic cloves – minced
• 1 tsp lime zest
• 1/2 tsp salt (reduce for low sodium)
• 1/2 tsp black pepper

For the Salad:

• 1 large mango – diced
• 1 bell pepper – chopped
• 1 handful fresh cilantro – chopped
• 1/3 cup (50g) red onion – diced
• 1 large avocado – diced
• 1 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tbsp coconut water 

Instructions:

1. Preheat oven to 375°F (190°C).
2. Prepare seasonings: Mince garlic and zest lime. Set aside.
3. Season the salmon: Place salmon filets in a baking dish. Sprinkle with salt, pepper, lime juice, lime zest, and garlic.
4. Bake for 15 minutes or until the salmon flakes easily with a fork.
5. Prepare the salad: While the salmon is cooking, dice mango, bell pepper, red onion, avocado, and cilantro. Combine in a large bowl.
6. Mix the dressing: Add lime juice, olive oil, and coconut water to the salad. Toss to combine.
7. Serve: Plate each salmon filet over brown rice and top with ½ cup avocado mango salad.

Notes:

• Low-Sodium Option: Reduce salt to ¼ tsp or eliminate it. Use fresh herbs and lime juice for flavor.
• Kidney-Friendly Modification: Reduce avocado (high in potassium) to ¼ serving and limit salmon to 4 oz per serving.
• Extra Protein Options: Swap salmon for chicken, shrimp, white fish, or pork.
• Fruit Swap: Replace mango with pineapple for a variation.