Mango Avocado Pico with Salmon

Mango pico de gallo salmon.jpg

Summer fresh mango, pico, avocado mix on top of some delicious salmon and brown rice. I don't typically mix all the food on my plate together in one bite, but these flavors mesh perfectly together and you will LOVE this one, y'all. ENJOY!

* additional pro tip: I buy the frozen organic brown rice from Trader Joe's and just heat it i the microwave to cook it...way easier than cooking it for 45 minutes on the stove...* 

Mango Avocado Pico Salmon

Addie Roberts | August 20th, 2018

  • Prep time: 10 minutes
  • Cook time: 10-15 minutes
  • Total time: 20-25 minutes

Servings: 4 servings


  • 4 Salmon Fillets (~3-4 ounces each)
  • 1 mango
  • 2 avocados
  • 2 limes
  • ~1/2 cup of pico de gallo (I bought my already made...skip a step, make your life easy)
  • Salt + pepper + olive oil


  1. Heat a skillet to medium heat to warm the skillet before placing the salmon on
  2. Juice one lime and pour over the salmon fillets, dash with salt and pepper and set aside while the pan warms
  3. Place the pico de gallo in a small bowl. Juice the other lime and pour it over the pico
  4. Dice the mango (refer to my mango dicing video) and avocados and add to the bowl of pico and lime juice. Mix well
  5. Spray the pan with olive oil/drizzle olive oil on the pan and place the 4 salmon fillets (skin down, if they still have the skin on them) on the pan and slightly turn up the heat to medium-high
  6. Cover the pan with a lid and cook on this side for 4 minutes
  7. After 4 minutes, flip the salmon and cook for an additional 4 minutes or until the fish is no longer pink in the middle (or to about 145 degrees F)
  8. Top the salmon with the mango pico avocado mixture and serve with brown rice or your choice of additional sides