Ingredients:

• 4 (6 oz) salmon fillets 
  
• 2 Tbsp Extra Virgin Olive Oil
  
• 2 tsp lime zest
  
• 3 Tbsp fresh lime juice
  
• 3 cloves garlic, crushed
• sea salt and freshly ground black pepper, to taste
  
• 2 cups cooked brown rice

For the Avocado-Mango Salsa
Ingredients:

• 1 large ripe mango, peeled and diced (you can buy frozen chucks and dice up for easy prep)
• 1 diced red bell pepper
• 1 cups tomatoes, chopped
• 1/3 cup diced red onion, rinsed under cold water and drained
• 1 large avocado, peeled and diced
• 1 small cucumber, diced
• 1 Tbsp fresh lime juice
• 1 Tbsp extra virgin olive oil
• a small bunch of fresh cilantro or parsley, leaves only, chopped
• sea salt and pepper, to taste

Directions:

1. In an 11×7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste.
   
2. Place salmon in baking dish, cover and allow to marinate in refrigerator 15 – 30 minutes.
   
3. Preheat a grill over medium-high heat. Brush grill grates with oil.
4. Grill the salmon for about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile). If using Chicken grill for about 6 minutes each side.
5. While the salmon is grilling prepare salsa: In a medium glass bowl, gently toss together mango, bell pepper, tomatoes, cilantro/parsley, red onion, avocado, cucumber, lime juice, olive oil and a pinch of sea salt.
   
6. Let sit for about 20 minutes for flavors to combine.
   
7. Serve salmon warm with brown rice, lime wedges, and top with avocado mango salsa.