Crispy Salmon Tropical Salad Recipe

Ingredients: 1 lb. cherry tomatoes 7 oz. bag fresh baby spinach 1 fresh mango, cut into bite-size pieces 1 tablespoon extra virgin olive oil Four 6-ounce salmon fillets, skin on salt & pepper to taste Citrus Dressing: 1 tablespoons dijon mustard ¼ cup extra-virgin olive oil ¼ cup grape seed oil ½ cup orange juice 1 tablespoon lime juice 1 tablespoon apple cider vinegar ¼ teaspoon salt ¼ teaspoon ground black pepper

Step 1: Preheat over to 375 degrees. Place tomatoes on baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast for about 10-12 minutes or until they skin begins to split. Set aside.

Step 2: With a sharp knife, score salmon filets on skin side. This will allow heat to penetrate through skin and cook faster. Season with salt and pepper.

Step 3: Place fillets, skin side down in a large sauté pan. Then turn on the burner to medium-low heat. After a minute, raise to high heat and cook for about 3 minutes.

Step 4: Turn salmon and cook for another 2-3 minutes.

Step 5: To make the dressing, combine all ingredients and shake well. Set aside.

Step 6: Peel and cut mango into bite-size pieces.

Step 7: To assemble, divide spinach, tomatoes and mango among four plates. Top with salmon and drizzle dressing over salad and salmon.