Salmon has forever been a crowd-pleaser. No disrespect to its fellow sea-dwelling friends – but salmon tends to be more flavorful, more versatile, and generally easier to cook.

Plus, salmon is packed with heart-healthy omega-3 fatty acids. The oranges are rich in beta-carotene, potassium, magnesium, and fiber. And the sweet potatoes deliver carotenoids, fiber, and vitamins to help your heart.

Oh, and this dish is beyond delicious too. Just in case you were on the fence. Enjoy!

Ingredients:

• 2 salmon filets
• 1 orange, juiced and zested
• 1 tbsp maple syrup
• 1 tomato, diced
• 1 mango, diced
• 1 avocado, diced
• 1/2 red onion, diced
• 1 sweet potato, peeled and cut into cubes
• 1 tbsp butter

Directions:

• In a freezer bag or a medium bowl, marinate your salmon in the orange juice, orange zest, and maple syrup for at least 30 minutes.
• Combine mango, avocado, tomato and red onion to make your salsa. Set aside.
• While the salmon marinates, boil your sweet potato in a large pot until tender, about 30-50 minutes. Transfer to a bowl and mash with butter. Season with salt and pepper to taste.
• Heat a frying pain over medium heat. Fry your salmon skin side down until the color rises about half of the way up the side of the filet. Then flip your salmon and cook for an additional 2-3 minutes.
• Serve your cooked salmon on a bed of sweet potatoes and top with mango salsa.