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Introduction:
If you're looking to elevate your dinner routine with a light, fresh, and flavorful dish, look no further than Baked Lime Salmon with Avocado Mango Salsa. This vibrant recipe combines the richness of tender salmon fillets with a zesty lime glaze, paired with a refreshing and tropical salsa of ripe avocado and mango. Perfect for any occasion, whether it's a weeknight meal or a special gathering, this dish is as nutritious as it is delicious. The contrast between the savory fish and the sweet, tangy salsa will transport your taste buds to a sunny paradise with each bite.
Ingredients:
For the Baked Lime Salmon:
4 salmon fillets (about 6 oz each)
2 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
1 teaspoon lime zest
1 teaspoon garlic powder
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
1 tablespoon fresh cilantro, chopped (optional, for garnish)
For the Avocado Mango Salsa:
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
1/2 red onion, finely diced
1 small red bell pepper, diced
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon honey (optional, for sweetness)
Salt and pepper, to taste
Instructions:
Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the Salmon: Place the salmon fillets on the prepared baking sheet. Drizzle the olive oil and lime juice over each fillet, ensuring they are evenly coated. Sprinkle with lime zest, garlic powder, paprika, salt, and pepper. Use your hands to gently rub the seasonings into the fish for full flavor.
Bake the Salmon: Place the salmon fillets in the oven and bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The baking time will depend on the thickness of the fillets, so keep an eye on them to avoid overcooking.
Make the Salsa: While the salmon is baking, prepare the avocado mango salsa. In a medium bowl, combine the diced mango, avocado, red onion, red bell pepper, and cilantro. Add the lime juice and honey (if using) and season with salt and pepper to taste. Gently stir to combine, being careful not to mash the avocado.
Serve: Once the salmon is baked and ready, remove it from the oven and let it rest for a few minutes. Plate each salmon fillet and top with a generous spoonful of the avocado mango salsa. Garnish with additional cilantro, if desired, and serve immediately.
Tips for Serving and Storing:
Serving: This dish pairs wonderfully with a variety of sides such as quinoa, rice, roasted vegetables, or a simple green salad. If you want to make it a complete tropical meal, serve with coconut rice or grilled pineapple wedges for a delicious contrast.
Storing: Store any leftover salmon and salsa separately in airtight containers. The salmon will stay fresh in the refrigerator for up to 2 days. The salsa is best enjoyed fresh, but can be kept in the fridge for 1-2 days—though the avocado may begin to brown over time. To prevent browning, you can add extra lime juice to the salsa before storing it.
Variants:
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