I just need to say that I am on the verge of going to Trader Joe’s for the third time this week (wait, didn’t the week just start?) to buy myself some parsnip chips and beet chips. It’s been on my mind for the past hour and it takes an incredibly good amount of willpower to resist taking the 2 minute car ride to go buy them. In fact, I just might buy them as soon as I’m done blogging this post.
I think not having carbs like I’m used to for so long has just made me go a little crazy with my cravings for something crunchy and salty, and the best solution to that are the roasted beet chips. Also, I made some delicious mango salsa with avocado tonight with my dinner, and there’s an entire bowl of mango salsa just sitting in the fridge, lonely, in need of some good company (beet chips, where you at??). Ok, I really need to stop thinking about those chips…
Anyways, dinner tonight was quite simple. Because that’s just how cooking in college is. When your day is packed and you come back home from a long day of work and you have 45 minutes before you have to get back to campus and go to class and then study for the rest of the night (what I should be doing now), you don’t have time to make yourself a nice, fancy steak dinner with appetizers and dessert. Although I did do that this past weekend (minus the dessert) with some friends and it was AMAZING.
This mango salsa is super simple and colorful, filled with fresh mangoes, sweet red bell peppers, roma tomatoes, creamy avocadoes, and a squeeze of lime juice. Reminds me of this rainbow quinoa bowl.
The salmon is even more simple-it’s just olive oil, salt and pepper. One of my apartmentmates has a killer garlic and herb seasoning that just pairs well with so many things, and it goes especially well with salmon, so I just sprinkled some of that right on top.
And there you have it! Gourmet-looking dinner with hardly any effort.
May just be on my way out now to get some little things at Trader Joe’s now…
Bon appétit! ♥
Also featured on WIAW.
- 1 6 oz. fillet, thawed
- Olive oil
- Salt and pepper
- Garlic & herb seasoning
- 1 large, ripe mango, chopped
- 1 roma tomato, chopped
- 1 avocado, chopped
- 1/2 red bell pepper, chopped
- 1 lime
- Olive oil
- Salt and pepper, to taste
- Preheat oven to 400 °F.
- Drizzle olive oil on both sides of salmon.
- Rub in salt, pepper and additional seasoning until coated evenly.
- Bake for 10-12 minutes, or until cooked and flaky.
- Combine chopped mango, tomato, avocado, and bell pepper in bowl.
- Squeeze in juice of 1 lime, mixing thoroughly.
- Add in drizzle of olive oil, salt and pepper, adjusting taste accordingly.
- Top baked salmon with fresh mango salsa. Enjoy!
- To boost the flavor of your mango salsa, you can add in cilantro, red onions and jalapeño.