Mango Salsa Salmon & Quinoa with Mexican Squash


3 Salmon filets

1 Mango

2 Tomatoes

2 T Minced Garlic

Bunch of Fresh Basil

Few Sprigs of Tarragon

Olive Oil

Salt & Pepper


Mexican Squash

Cut up tomatoes, mango, basil, Tarragon and olive oil and balsamic vinegar (check for gluten-free). Stir up and set aside. I did not use onions or cilantro since I wanted it to be a sweet salsa.

Season salmon (chicken for the picky kids) with salt, pepper, tarragon, and garlic powder and BBQ on grill.


Cook up tricolor Quinoa (double the amount of water than Quinoa).


Sauté Mexican squash with olive oil. Top cooked salmon with mango salsa.


I inhaled this dish; it was so good that I had to make extra mango salsa to eat with chips later that night.



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