Grilled Pineapple-Mango Salmon

Start by squeezing 2 limes over the flesh side of the salmon fillet. Sprinkle with salt and pepper and 2 tablespoons cilantro and parsley. Allow to sit while you prep the salsa and preheat your grill to 500° F.

Peel and dice the mango and pineapple. Chop red pepper, tomatoes, jalapeño and green onions. Mix together. Squeeze in juice from remaining three limes. Stir in remaining 3 tablespoons cilantro, finely minced. Salt if desired. Allow to sit in the fridge for the flavors to combine while you grill the salmon.

When the grill is hot, spray fish lightly with olive oil to prevent sticking. Place flesh side down on the grill and cook for 3 minutes. Carefully flip the salmon to the skin side and continue cooking for 5 minutes. Remove from grill. Top with pineapple-mango salsa and serve.