Cut the salmon fillet into six even pieces (about 65–70 g / each) and pat dry with paper towels. Season both sides with 1 tsp salt and 1 tsp black pepper. Drizzle with 2 tbs olive oil and 1 tbs lime juice; rub gently to coat.

Cook the salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Place salmon pieces skin-side down and press gently for 10 seconds to ensure contact. Cook skin-side down for 3–4 minutes without moving until skin is crisp and browned. Flip carefully and cook flesh-side for 1.5–2 minutes for medium doneness (adjust 2.5–3 minutes for well done). Internal temperature should read 50–54°C (122–129°F) for medium. Remove from pan and let rest 2 minutes.

Mango Salsa

Prepare mango and vegetables

Peel and dice the ripe mango into small 1 cm cubes to make about 1 cup. Finely dice the red bell pepper and red onion to yield 1/4 cup each. Mince the jalapeño and chop the cilantro.

Combine salsa

In a bowl, combine the diced mango, red bell pepper, red onion, 2 tbs chopped cilantro, 1 tsp minced jalapeño. Add 2 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine and adjust seasoning to taste. Refrigerate briefly if not serving immediately to let flavors marry (10–15 minutes).

Garnish & Serve

To assemble, place three salmon pieces on each serving plate (total 6 pcs). Spoon a generous 1–2 tbs of mango salsa atop each salmon piece or to the side. Garnish each piece with a microgreen or cilantro sprig and serve with lime wedges. Serve immediately while salmon is warm and skin is crisp.