By JJ Virgin

Salmon with Zesty Mango, Strawberry, and Black Bean Salsa


July 3, 2024

4 servings


4 4-oz pieces salmon (1-inch thick)

½ tsp sea salt

½ tsp garlic powder

2 tsp extra-virgin olive oil

For the salsa

½ tsp sea salt

1 cup canned black beans, drained

¾ cup mango, diced small

¾ cup strawberries, diced small

3 tbsp red onion, diced small

¼ cup cilantro leaves, chopped

¼ tsp chili powder

¼ tsp ground cayenne pepper

3 tbsp lime juice

1 scoop Reignite Wellness™ Collagen Peptides Powder


1Heat the grill to 350°F.

2Season salmon with sea salt and garlic powder on both sides. Set aside.

3Make the salsa. In a medium bowl, mix the lime juice and collagen together. Add the remaining ingredients for salsa and toss everything together. Place in the refrigerator to keep cold.

4With a grill brush, scrub any debris off of the grill. Place salmon on the grill for 5-7 minutes on each side. Fish should be firm and cooked all the way through. Take off the grill and place on a plate for 5 minutes to rest.

5Serve ¾ cup salsa with each piece of salmon and enjoy.

6Refrigerate in separate containers for up to 2 days.


Nutrition Facts

Total Fat16g
Total Carbohydrates29g
Dietary Fiber6g