Easy & Delicious Blackened Salmon with Mango Salsa

For the Salmon: 

4 salmon filets, wild caught

¾ Tbsp. (11.25 ml) paprika

½ tsp. (2.5 ml) black pepper, ground 

1 tsp. (5 ml) thyme

1 tsp. (5 ml) oregano 

½ tsp. (2.5 ml) cayenne 

1 ½ tsp. (7.5 ml) salt 

2 Tbsp. (30 ml) olive oil, divided 

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For the Salsa: 

2 cups (320 grams) mango, fresh and cubed (or frozen & thawed)

½ cup (75 grams) red onion, small dice 

1 jalapeno, deseeded and diced small

½ cup cilantro (15 grams), chopped (about 1 bunch) 

1 oz. (30 ml) lime juice, fresh (1 large lime)

1 tsp. (5 ml) salt

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