For salsa, mix mango, cucumber, tomato, red onion, and cilantro in a bowl.

Add lemon juice, salt, and pepper. Toss gently and chill.

Pat salmon dry. Rub with coconut aminos, basil, mushroom seasoning, parsley, salt, and pepper.

Heat coconut oil in skillet over medium-high. Sear salmon 3–4 min per side, basting with oil.

For salad, combine lettuce, red cabbage, cucumber, red onion, and avocado in a bowl.

Drizzle with white balsamic vinegar (and olive oil if using). Season with salt and pepper. Toss lightly.

Serve salmon topped with salsa, salad on the side.