Seared Salmon With Avocado, Shrimp, and Mango Salsa

From Cooking Light, the salmon and avocado contribute heart-healthy monounsaturated fats.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  salmon fillets (about 1 inch thick)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  cup  cubed peeled ripe mango
• 1⁄2 cup medium shrimp, cooked and peeled
• 1⁄4 cup  chopped red onion
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons fresh lime juice
• 1  tablespoon olive oil
• 1  jalapeno pepper, seeded and chopped
• 6  cups  gourmet salad greens
• 2  tablespoons fresh lime juice
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 1  peeled avocado, cut into 1/4-inch wedges

Directions

1. To prepare salmon, heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fish to pan, and cook for 9 minutes or until the fish flakes easily when it is tested with a fork, turning once.
2. To prepare salsa, combine mango and the next 6 ingredients (mango through jalapeño) in a medium bowl, and toss well to combine.
3. Combine the salad greens, juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and avocado wedges in a large bowl; toss gently to combine. Arrange a salmon fillet on each of 4 plates; top each with 1/2 cup salsa and 1 1/2 cups salad mixture.