Roasted Salmon with Mango Salsa makes a crisp oven roasted salmon that is topped with a flavorful fruit topping for sweet and salty combination.
Many years ago, mind you I won’t say how many. I was a brand new cook and for whatever reason at that time, I was always trying to make the more complicated recipes I would find. I’d be reading whatever magazine I could get my hands on when I’d stumble across some beautifully plated masterpiece. One far from any skillset I had in the kitchen.
I’d tear out the recipe and pop it into my purse for a grocery list. Upon arriving home, I was always eager to begin. Standing in the kitchen carefully reading the instructions. Confused by most of them.
There are two particular times I made fish in those days. I probably don’t have to tell you that both were complete failures. Not only did I not eat fresh fish in those days, but I had never seen anyone prepare it. The first was a white fish dish that started with carefully selected vegetables and a large piece of white fish freshly packed from the meat department. My excitement slowly died as the entire contents of that pan turned to mush. I still don’t quite know what happened.
For whatever reason, salmon was my next attempt. Purchased on a whim I took those beautiful large salmon filets back to our kitchen. Where I decided that grilling them outside would somehow do the trick and save me from a mushy mess. No oil, just some salt. I popped outside and carefully laid the filets on the grill.
As the wafts of fishy meat rose in the air my excitement started to die. It was at this point, I took my spatula and attempted to flip the stuck-on filets that began crumbling. Then falling in between the grill grid. Taking my spatula, I peeled what was left of the dried, bland salmon fillets off the grill and decided that fish was not my meat.
Why I Love This Recipe
I have come a long way from those days even to a place where salmon has become a staple protein in our home. I made many variations of it and at the moment this Roasted Salmon with Mango Salsa is my very favorite to make.
The salty fish combined with the freshness of the mango salsa results in a light fresh salmon dish.
It is perfect for a dinner party or to liven up an ordinary dinner at home. Honestly, making it is a breeze and so it is my go-to main dish for serving an at-home dinner party. (If hosting one, head over to check out my Setting the Table for a Dinner Party Post for some great tips to help set the tone.
Salmon is so versatile that it is a great choice to keep on the weekly dinner menu. Salmon is also rich in Omega 3s so it is a healthy protein choice to boot. Omega 3s have many health benefits when a regular part of a diet such as the lowering of blood pressure, and reducing the risk for heart attack and stroke.
Guests are always impressed when I place this Roasted Salmon with Mango Salsa in front of them. Not only does it seem much more complicated to make, but it is also beautiful when platted.
Below you will find my serving suggestion for platting this dish as well as another variation for enjoying it.
What You Will Need To Make It
4- 4 oz salmon filets
2 tbsp coconut oil
salt and pepper to taste
4 cups of spring mix (1 cup per filet for plating and optional)
olive oil to dress
1 large mango
2 tbsp red onion
1/4 cup cilantro
1/2 of a fresh chopped jalapeño (optional)
Begin by making the salsa. Cut up the mango into small bits. Dice the onion, chop the cilantro and mix with the mango in a bowl. Sprinkle some salt in and cut open the lime to squeeze its juices into the bowl. Mix well, then taste to make sure it has enough salt. Add more if needed.
The salsa will get more flavorful as it sits. So be sure to make it ahead of time and keep fresh in a covered bowl in the fridge.
For the salmon, preheat the oven to 425℉/218 ℃. Heat a pan with a tbsp of coconut oil. Salt and pepper the salmon. Then add it to the pan to cook for just about 1 minute then pop it into the oven to cook for approximately 12-15 minutes depending on the thickness of your filets. Salmon is cooked when the thickest part of the filet is at 145℉/63℃.
To serve, place filets in the center of a bed of spring mix. Spoon a generous amount of salsa over the filet. Then drizzle some olive oil over the spring mix to dress it lightly. Serve immediately.
- I recommend using cast iron or a heavy bottom pan for this. The stove to oven transfer allows you to leave the salmon in the same pan. Also the combination of coconut oil and a heavy-bottomed skillet like cast iron results in a crisp surface.
- Make the salsa ahead of time, it will allow the flavors to blend well before serving.
Serving Notes For Roasted Salmon with Mango Salsa
- I suggest serving this with a side of white rice on a bed of mixed greens for presentation. If you serve on a bed of mixed greens, it is a good idea to drizzle them with a bit of olive oil before plating the salmon.
- You can pair this with a side of white rice.
- Another great way to have Roasted Salmon with Mango Salsa is to make tacos out of them. By frying up a few corn tortillas, adding a few pieces of the salmon then topping with the mango salsa. You have a fresh, light summer taco. Might I also suggest adding avocado slices to the taco if you go this route…
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If you try this recipe and love it, I would greatly appreciate you coming back to give it 5 stars!
- For the Roasted Salmon
- 4- 4 oz salmon filets
- 2 tbsp coconut oil
- salt and pepper to taste
- 4 cups of spring mix (1 cup each filet, for plating) (optional)
- olive oil to dress
- Mango Salsa
- 1 large mango
- 1 lime
- 2 tbsp red onion
- 1/4 cup cilantro
- Begin by making the salsa. Cut up the mango into small bits.
- Dice the onion, chop the cilantro, and mix it with the mango in a bowl.
- Sprinkle some salt in and cut open the lime to squeeze its juices into the bowl.
- Mix well, then taste to make sure it has enough salt. Add more if needed.
- The salsa will get more flavorful as it sits. So be sure to make it ahead of time and keep fresh in a covered bowl in the fridge.
- For the salmon, preheat the oven to 425℉/218 ℃. Heat a pan with a tbsp of coconut oil. Salt and pepper the salmon.
- Then add it to the pan to cook for just about 1 minute then pop it into the oven to cook for approximately 12-15 minutes depending on the thickness of your filets. Salmon is cooked when the thickest part of the filet is at 145℉/63℃.
- To serve, place filets in the center of a bed of spring mix. Spoon a generous amount of salsa over the filet. Then drizzle some olive oil over the spring mix to dress it lightly. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 517Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 107mgSodium: 340mgCarbohydrates: 19gFiber: 3gSugar: 14gProtein: 39g
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