Salmon Taco Salad Bowls with Mango Salsa + Creamy Chipotle Dressing

This taco salad comes with a little bit of a twist because I'm using crispy skin salmon instead of the more traditional chicken or beef. Creamy chipotle dressing, mango salsa, and lots of fresh veggies - what could go wrong? I promise it'll be your new favorite salad!

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Oh, hey friends! If you follow me on Instagram (which I hope you do because that's where all the fun stuff happens), you probably already know about my slight obsession with wild-caught salmon. I LOVE IT. So much so that I try to eat it at least 2 times a week.

Last year I decided to make a conscious effort to get more seafood in my diet. I felt like I was eating a lot of chicken and as good as chicken is, it's also important to eat a wide variety of foods to make sure you get a wide variety of nutrients. It's so easy for me to get stuck in a rut of eating the same food over and over again. In law school, I would meal prep on Sunday and literally eat the same exact meal for dayssssss. I'm not even kidding. Needless to say, I have to be pretty intentional about mixing things up. 

Salmon is my favorite way to eat seafood, hands down. It's a great source of protein and rich in omega-3 fatty acids, which are great for brain and skin health. Aside from all the health benefits, it's also just delicious and literally takes minutes to make. I always keep a few 6oz pieces of salmon in my freezer. On those busy days when I know I'll need a quick and easy dinner, I take a piece of salmon out of the freezer and put in the fridge to thaw. By the time I come home, it's thawed and ready for me to whip up a quick weeknight dinner.  

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I get a lot of questions about how to eat high quality food like wild-caught salmon on a budget. My biggest tip is to stock up whenever you see it go on sale. I usually buy my salmon fresh at the Whole Foods fish counter. Any time I see it on a sale, I buy at least 2 or 3 pounds. I ask the fish monger to cut the salmon in 6oz portions and individually wrap each one. Then, I take it home and store it in the freezer until I'm ready to use it.

If you have a Costco membership, I've also seen fresh wild-caught salmon sold there for $9.99 a pound which is a GREAT price. If you're a salmon lover like myself or just trying to get more seafood in your diet, than it might be worthwhile to check out your local wholesale club like SAMs or Costco to see if they sell it. Another tip is to buy your salmon frozen and in bulk, which is often cheaper. 

I love taco salads and I love salmon so it was only a matter of time before I combined the two! The smoky salmon pairs perfectly with the sweet mango salsa and the creamy chipotle dressing adds a smoky heat that brings everything all together. I finished my bowl off with seasoned black beans, white rice, avocado, and cabbage for a little crunch. You could easily get even more creative and add your favorite taco ingredients. I'm thinking corn salsa, fresh pico, and even some crushed up tortilla chips would be delicious on this as well. Remember to get creative with your food and make it your own. A recipe is always just a starting point!

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Want More? Check Out My Favorite All the Healthy Things Salads

Quick + Easy Taco Salad

Thai Salmon Salad Bowls with Creamy Cashew Dressing 

Easy Buffalo Chicken Salad 

My Favorite Burger Salad


Salmon Taco Salad Bowls with Mango Salsa + Creamy Chipotle Dressing

Crispy Salmon

Ingredients:

  • 6 oz salmon 
  • 1 tbsp avocado or coconut oil
  • 1 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano 
  • 1/4 tsp chili powder

Method: 

  1. Preheat your oven to 425 degrees.
  2. Once the oven has finished preheating, heat a cast iron skillet over high heat. 
  3. While the skillet is heating, sprinkle half a tsp of salt on the skin side of the salmon. 
  4. When the skillet is screaming hot, add 1 tbsp of oil. 
  5. Place the salmon skin side down in the oil and let cook for 1 minute. 
  6. Then put the skillet in the oven and let the salmon continue to cook for 8-10 minutes, depending on thickness. 

Toppings

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