Blackened Salmon and Mango Salad

This Blackened Salmon and Mango Salad with Mango Tarragon Dressing is a summer must-make! Salmon gets a spicy coating of blackening seasoning, and then then the salad is covered in a luxuriously sweet and creamy mango-tarragon dressing.

The Perfect Blackened Salmon Salad with Mango

I adore a fully loaded salad, and this one is sure to please!

Nicoise salads always catch my eye when I am dining out. I decided to make one at home with a summery touch and added mango. The creamy mango dressing makes this extra special!

This is the perfect recipe for family dinners at home or even a summer dinner party.

What You’ll Need

Salmon Mango Salads

• Salmon
• Olive Oil
• Honey
• Blackening Seasoning
• Cocktail Potatoes (or small white potatoes)
• Green Beans
• Red Bell Pepper
• Greens (mixed greens, arugula, or spinach)
• Olives
• Cherry Tomatoes
• Hard Boiled Eggs (see this great tutorial for Air Fryer Hard Boiled Eggs)

Mango Tarragon Dressing

• Mango
• Olive Oil
• Red Wine Vinegar
• Lemon Juice
• Black Pepper & Sea Salt
• Fresh Tarragon

How to Make Salmon and Mango Salad

Step 1: Preheat oven to 425º F. Mix together the sea salt and spices to make a blackening seasoning and set aside.

Step 2: Add all dressing ingredients, except tarragon, into a blender, and process until smooth and creamy. Chop tarragon, and then pulse into the dressing.

Step 3: Boil the potatoes for about 20 minutes, until soft enough to smash.

Step 4: On a large baking tray, add salmon, green beans, bell peppers, and baby potatoes. Smash baby potatoes. Drizzle or spray olive oil to coat the salmon and vegetables. Drizzle the salmon with honey, and then sprinkle generously with the blackening seasoning. Bake for 12-15 minutes, until the salmon is cooked through the veggies are crisp-tender.

Step 5: Onto individual plates, add the greens, cherry tomatoes, olives, and sliced hard boiled eggs. Top the salads with roasted blackened salmon, green beans, roasted red peppers, and baby potatoes.

Step 6: Serve salads with the mango tarragon dressing.

Tips for Blackened Salmon Nicoise Salad with Mango Tarragon Dressing:

• Make it Ahead:Make the blackening seasoning, the dressing, and boil the potatoes and eggs the night or morning before you want to serve this salad. You can also pre-chop the lettuce (or use baby greens) and the tomatoes and peppers. When it’s time to serve,
• Meal Prep it: Do you Sunday meal prep? I did when I was working full time. Having washed and chopped veggies and pre cooked proteins is the best way to ensure the best nutrition when things get hectic. You can have this salad, or variations of it all week. Make the dressing and the seasoning blend to have on hand. I love having boiled eggs and grilled chicken, so making both of those to have in the fridge is great too. Another one of my favorite eat-healthy all week strategies is to have a large bag or two of veggies to roast. Then, when I come home tired, all I have to do is dump them out on a roasting pan toss with olive oil, and toss in the oven.
• Make it Vegetarian: Omit the salmon, and double up on the hard boiled eggs. I have a soy allergy, but if you eat it and want something to coat in the blackening seasoning, try sauteeing some blackened tofu.
• For the Family: Xander has been a great eater for us and loves his vegetables, but salad is lost on most kids. However, this is his favorite way to eat potatoes. When we have this meal, he gets a plate with the potatoes, olives, roasted veggies and salmon. Older children would love to use the dressing as a sweet dipping sauce, too!

Other Healthy Salmon Recipes

• Blackened Air Fryer Salmon
• Mediterranean Salmon and Vegetable Sheet Pan
• Salmon and Artichoke Skewers
• Baked Pesto Salmon

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