This delicious salmon is courtesy our friend Lili with Delightful Palate. She used our spicy, savory Mango Chipotle Rub alongside our Fig Balsamic Vinegar for an amazing taste combo. We turned this one into a Sheetpan Supper with broccolini and new potatoes. This is a definite keeper. It comes together on a weeknight in under 30 minutes, but it's dinner party-worthy...we love it when that happens!
Ingredients:
1 lb small new potatoes, halved
1 shallot, thinly sliced
Roasted Garlic Avocado Oil
Roasted Garlic Sea Salt
4 bunches broccollini (baby broccoli)
4 filets salmon
Mango Chipotle Rub
2 Tbl Roasted Garlic Avocado Oil
Fig Balsamic Vinegar 
Directions:
Preheat oven to 425°F. Season the salmon filets on one side with Mango Chipotle Rub. Note: you can season both sides with the rub, but keep in mind, it's spicy! We typically season only one side with the rub.
Place the potatoes and sliced shallot on a parchment-lined sheet pan. Drizzle with Roasted Garlic Avocado Oil and season with Roasted Garlic Sea Salt. Roast for 15 mins. Add the broccolini to the pan and season with avocado oil and Roasted Garlic Sea Salt. Roast for an additional 8 mins.
Remove the pan from the oven and place the salmon filets on the pan, seasoned side up. Brush with the Fig Balsamic Vinegar. Return to the oven and roast for 10-12 mins or until salmon is cooked to your preference. We prefer salmon cooked medium and typically roast for just 10 minutes. 
