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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
The salsa adds color, flavor and texture to this already moist and flavorful fish.
1 mango, peeled and chopped into 1/2-inch pieces
2 ripe nectarines, peeled and chopped
1 yellow pepper, diced
1/2 to 1 jalapeno, seeded and diced
1 tablespoon cilantro or parsley, chopped
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
1 teaspoon Manischewitz Honey (optional)
salt, to taste
1/3 cup olive oil, plus more for drizzling
1 tablespoon Heaven & Earth Lemon Juice
1 teaspoon Manischewitz Honey
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground Gefen Black Pepper, plus more to taste
4 skinless salmon fillets
In a medium bowl, combine all salsa ingredients and stir gently.
Cover and refrigerate for at least 30 minutes to allow flavors to develop.
Combine olive oil, lemon juice, honey, parsley, garlic, basil, salt and pepper in a large Ziplock bag and mix well. Add salmon to marinade, seal, and refrigerate for at least an hour.
Preheat oven to 350 degrees Fahrenheit. Remove salmon from marinade and place into baking pan. Season with salt and pepper and drizzle with olive oil.
Cook for 15 to 20 minutes, depending on thickness. When salmon is done, cover and let sit for five to 10 minutes.
Plate salmon and top with salsa.
Prop Styling by Rachel Haberman Photography by Heather Winters
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