Skinny Chili Salmon with Avocado and Mango
3 pieces of salmon
1 tbsp olive oil
¼ tsp chili powder
¼ tsp paprika
¼ tsp cumin
½ tsp salt
¼ tsp pepper
½ mango, cut into small cubes
½ avocado, cut into small cubes
salt and pepper to taste
Preheat oven to 425º.
Place salmon filets skin side down on a sheet pan that has been sprayed with cooking spray.
Drizzle with olive oil.
I sprinkled on the spices so just add more or less to your liking.
Bake for about 12 minutes or until cooked through.
Mix together toppings right before serving. Squeeze lime juice over top of mango and avocado mixture.
Garnish with cilantro or parsley.