Easy Baked Salmon with Red Chile Mango Salsa over Coconut Lime Jasmine Rice
The Goods:

2 6oz Salmon filets
1 lemon (juice & zest)
1.5 tbs garlic
3 tbs olive oil
Pepper to taste

2 mangoes (diced)
1 lime (zest)
2 red chili peppers (sliced or diced)
1/8 cup red onion (thinly sliced)
¼ cup cilantro
2 tbs olive oil

1 cup brown jasmine rice
2 tbs DIVINO Coconut White Balsamic Vinegar
2 tbs DIVINO Lime Infused Olive Oil
1 tbs original olive oil

Preheat oven to 400 degrees

Marinating….
-Marinate onions in a small Ziploc bag with 1.5 tbs of olive oil and pepper for 15 minutes/while you are prepping everything else
-Add olive oil, lemon juice and zest, garlic, pepper, and salmon to a large Ziploc bag and marinate for 10 minutes

-Cook rice according to directions on box (add 1 tbs of olive oil to keep from sticking)
-When rice is finished, drizzle with DIVINO Coconut White Balsamic Vinegar & DIVINO Lime Infused Olive oil
*Feel free to add fresh herbs like cilantro, parsley, or whatever else you like!*

While rice is cooking…

-Place salmon in oven and bake for 14-16 minutes or until cooked entirely

While salmon and rice are cooking…

-In a medium sized mixing bowl add mangoes, lime zest from half the lime, chili peppers, cilantro, and marinated red onion
-Add a touch of DIVINO Lime Infused Olive Oil and 1 tbs original olive oil
-Gently mix everything together
*I intended on adding cubed avocado, but forgot to mix it in!*

Plate according to picture or however you feel, get creative!