Grilled Salmon with Mango Cilantro Salsa

I'm not sure what it is, but the combination of salmon, mango, and cilantro is DIVINE! It's mango season and grilling season! This is a great, healthy dinner.

Serves 2.
What you need:
 1 mango, peeled and chopped
1/2 T minced garlic
1/2 T minced jalapeno (more or less to taste)
1 T lime juice
1/8-1/4 C chopped cilantro
3 green onions, green part only, chopped

2 salmon filets, mine were skinless (scale-less?) and about 7 ounces
salt and pepper
1 t. olive oil

If possible, make salsa ahead of time. Peel and chop mango, getting as much flesh off the pit as possible. Mix first 6 ingredients in a bowl and put in the fridge to chill.

Rub salmon fillets with olive oil and a dash of salt at pepper. Let them warm up as you preheat the grill to medium heat. I have a thing about scales so I buy fillets without-but if your fish has scales, put it scale-side down. I cook it on foil so it doesn't fall through and because I lost the neat cedar planks I bought. Cooking time will depend on the thickness of your fish, but it should be pink and flake easily. I like my meat pretty well-cooked, and I'd say it took mine about 10 minutes per side.

Top cooked salmon with salsa and enjoy!

Suggested side: any veggie, especially one you can throw on the grill. Look, no dishes to wash! (Well, not too many)

Verdict:
Totally delicious. I could eat this just about every night. This time my mango salsa seemed to make more than the first time I made it; could possibly cover 3 salmon pieces.

Simple Roasted Vegetables

This recipe is meant to inspire you, not necessarily to be followed exactly! I've never made it the same way twice- just use the vegetables you have on hand. It is a delicious and healthy vegetable side to any dish.

What you need:
-1-2 t. olive oil
-variety of roasted vegetables: some good ones are: broccoli, cauliflower, asparagus, brussel sprouts, sweet potatoes, turnips, carrots, zucchini, cubed squash, bell peppers.....

What to do:
-Preheat oven to 400 degrees. Chop all veggies into bite-size pieces. I just cut asparagus in half, though.
-Toss the vegetables, oil, salt, and pepper in a bowl. Heck, toss them right in the pan if you don't want to dirty a bowl! I'm extra lazy so I line the pan with aluminum foil.

-Spread veggies out in the pan and put in the oven. Stir around about every 10 minutes.
-I usually cook for about 40 minutes. It depends on how crisp/cooked you like your veggies.

Enjoy! Feel healthy!
I'm pretty sure this would be approved for any diet out there. :) It's hard to define nutrition information for it, because it just depends on the veggies you use. For weight watchers, using 1 sweet potato, 1.5 t. olive oil, and the veggies pictured above it is 2 points for 1/8 of the veggies on the pan.

Portabello Pizzas

This is a great snack or light meal when served with a salad or some veggies! Serves 2.

What you need:
-2 large portabello mushrooms
-2 T. pizza sauce
-1 oz. shredded mozzerella cheese
-fresh basil (optional but highly recommended)
-veggies of your choice-I used a bell pepper and pepperoncinis

What to do:
-Preheat oven to 375.
-Use a spoon to gently remove the gills from the mushrooms,and cut off the stem. Wash.

-Spray pan and both sides of mushroom with cooking spray. Cook for about 35 minutes, turning halfway through.
-When mushroom has reached desired doneness, remove from oven and turn it up to broil. Put 1 T of pizza sauce and half of cheese on each mushroom. Top with desired veggies.

-Put back in oven on top rack and cook for 1-2 minutes, until cheese is melted. Remove and top with chopped fresh basil. Enjoy!

Nutrition Info:
WW Points: 3
South Beach Friendly: Yes, all phases