Description
Chili Lime Salmon with Mango Salsa is a vibrant and delicious dish that brings a refreshing twist to your summer dinners. This recipe combines the succulent flavors of baked salmon with a sweet and tangy mango salsa, creating an exciting flavor profile that’s perfect for any occasion. The bright colors of the salsa not only make for an appetizing presentation but also enhance the overall dining experience. With its simplicity and quick preparation time, this dish is ideal for busy weeknights or casual gatherings, ensuring you can serve a healthy and delightful meal without hassle.
Ingredients
Scale
- 1 1/4 pounds salmon
- 1 cup fresh mango (finely diced)
- 1/4 cup red bell pepper (finely chopped)
- 2 tablespoons red onion (finely chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1/2 jalapeño (seeded and finely diced)
- Juice from ½ lime
- 1 tablespoon olive oil
- Spices: chili powder, cumin, salt
- Cooked rice
Instructions
- For the mango salsa, combine diced mango, bell pepper, red onion, cilantro, jalapeño, lime juice, and a pinch of salt in a medium bowl; mix well and set aside.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix olive oil, chili powder, cumin, and salt. Coat the salmon evenly with this mixture.
- Bake salmon for 12–17 minutes until it flakes easily with a fork.
- While baking, prepare the chili lime sauce by simmering lime juice, honey, red pepper flakes, cumin, chili powder, and salt in a saucepan until reduced by half. Stir in cubed butter until melted.
- Once cooked, brush salmon with sauce and serve over rice topped with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (200g)
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg