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Roasted atlantic salmon with shrimp sauce vierge, avocado and fresh mango

Mains, Fish, Seafood & Shellfish

Salmon steak seared and roasted in the oven served on a salsa of diced avocado and mango and garnished with an olive oil, Italian parsley, cherry tomatoes and shrimp sauce vierge.


Recipe for 4 persons

For the avocado and mango salsa

2 Unit(s)
2 Unit(s)
Fresh mango
15 Ml
Lemon juice

For the shrimp sauce vierge

0.25 Unit(s)
Red onion
1 Box(es)
Cherry tomatoes
12 Sprig(s)
15 Ml
Lemon juice
8 Unit(s)
Medium shrimps cooked

For the salmon

4 Unit(s)
Salmon steak
4 Handful(s)
Arugula salad
  • Olive oil
  • Salt and pepper
Roasted Atlantic salmon with shrimp sauce vierge, avocado and fresh mango

Preparation time: 30.00 min

Preheat your four at 400.00 °F

  • General preparation

    Cut the shrimp into small cubes. Cut the cherry tomatoes into cubes. Dice the mango and avocado. Finely chop the red onion. Chop the parsley.

  • Avocado and mango preparation

    In a bowl, combine the diced mango and avocado and drizzled with olive oil and lemon juice.
    Season with salt and pepper.

  • Shrimp sauce vierge preparation

    Mix the shrimp, parsley, red onion, cherry tomatoes and lemon juice in a bowl and mix.
    Add a dash of olive oil and season with salt and pepper.

  • Roasted salmon preparation

    In nonstick skillet, drizzle some olive oil and sear the salmon on the skin side. Season with salt and pepper and cook for 2 to 3 minutes. Once the salmon pieces are browned, transfer to a baking sheet and cook for 4-6 minutes.

  • To serve

    On each plate serve a portion of mango salsa and avocado using a ring mold. Place a piece of salmon on top and garnish with the sauce vierge. Serve with a few leaves of arugula.

Using a nonstick pan to cook your salmon skin side down will help you to prevent sticking.

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