Name: Spiced Crispy-Skinned Salmon with Tomato-Mango Salad for One
Total time: 30 min
Ingredients: 1 tablespoon oil; 1 small shallot , sliced thin; 1 teaspoon grated lime zest plus 2 teaspoons juice; 1 teaspoon honey; ¼ teaspoon table salt , divided; ¼ teaspoon pepper , divided; 3 ounces cherry or grape tomatoes , halved (½ cup); ¼ cup chopped mango; 2 tablespoons minced fresh cilantro , basil, or mint, divided; 1 (6- to 8-ounce) skin-on salmon fillet , 1 inch thick; ¾ teaspoon ground coriander; 1 tablespoon roasted pepitas

Why This Recipe Works

You can enjoy fresh, bright flavors regardless of the season with this sweet and slightly acidic tomato-mango salad (cherry or grape tomatoes are our go-to for their year-round sweetness) dressed with a honey-lime vinaigrette that's the perfect complement to rich coriander-dusted salmon. Giving salmon a spiced coating is an easy and pantry-friendly way to switch up the flavor profile. And while we love the hands-off nature of roasted salmon, pan-searing the spice-crusted fish ensures the spices bloom properly, and the crispy skin is a beautiful textural contrast to the salad.

Before You Begin

Frozen mango works just as well if you're unable to find fresh (or as an excuse to use it for more than your morning smoothie), just be sure to thaw and drain before using.

Instructions

Whisk oil, shallot, lime zest and juice, honey, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in bowl. Add tomatoes, mango, and 1 tablespoon cilantro and toss to combine; set salad aside.

Pat salmon dry with paper towels and sprinkle with coriander, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper. Place salmon, skin side down, in cold 8- or 10-inch nonstick skillet and place over medium heat. Cook fillet, without moving it, until skin is golden brown and bottom ¼ inch of fillet turns opaque, 6 to 8 minutes.

Using 2 spatulas, flip fillet skin side up and continue to cook without moving it until golden brown and bottom ¼ inch of fillet turns opaque, about 3 minutes. Flip fillet onto one side and cook until golden, about 1 minute. Flip fillet onto final side and cook, continuing to flip as needed until salmon registers 125 degrees (for medium-rare), about 1 minute. Serve with salad, sprinkling with remaining 1 tablespoon cilantro and pepitas.