Paleo Oven-Roasted Salmon with Green Mango Salad, Any ideas on how to make this better?

Enhance the Flavor Profile:

Marinade the salmon: Before roasting, marinate the salmon in a mixture of olive oil, lemon juice, your favorite herbs (e.g., thyme, rosemary, oregano), and a touch of salt and pepper.
Use a flavorful oil: Swap out the olive oil for an avocado oil or coconut oil, which will add a nutty or tropical flavor, respectively.
Add garlic and shallots: Roast sliced garlic and shallots alongside the salmon to enhance the savory notes.

Elevate the Green Mango Salad:

Use ripe mangos: Select ripe, sweet mangos for a burst of flavor.
Add avocado: Dice and add avocado to the salad for a creamy texture and healthy fats.
Incorporate fresh herbs: Sprinkle fresh cilantro, mint, or basil into the salad for an aromatic and refreshing touch.
Add a touch of spice: Consider adding a pinch of chili powder or cayenne pepper to the dressing for a subtle heat.

Upgrade the Presentation:

Grill the salmon: Instead of roasting, grill the salmon for an extra layer of flavor and a charred crust.
Serve over a bed of greens: Arrange the roasted salmon on a bed of fresh baby spinach or arugula for a vibrant presentation.
Garnish with fresh herbs and flowers: Sprinkle additional fresh herbs or edible flowers on top of the salad for a touch of elegance.

Additional Tips:

Bake the salad at a higher temperature: Roast the green mango salad at a higher temperature (400-425°F) for a slightly caramelized exterior.
Adjust the cooking time for the salmon: If your salmon is thicker or thinner, adjust the cooking time accordingly to ensure it is cooked through but not overcooked.
Consider substituting the mango: If you don’t have green mangoes on hand, you can use regular ripe mangoes or another tropical fruit like pineapple or papaya.

I’ve asked Google Gemini the following question, and here’s its response.

Kroger Recipes

Paleo Oven-Roasted Salmon with Green Mango Salad

Any ideas on how to make this better?

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