Baked Salmon with Mango Salsa (Printable)

Flaky salmon fillets topped with a fresh mango avocado salsa for a healthy, vibrant meal.

# What You Need:

→ Salmon

01 - 4 skinless salmon fillets, 6 ounces each
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 1 lemon, sliced

→ Mango Avocado Salsa

08 - 1 large ripe mango, peeled, pitted, and diced
09 - 1 ripe avocado, peeled, pitted, and diced
10 - ½ small red onion, finely chopped
11 - ½ red bell pepper, diced
12 - 1 jalapeño, seeded and finely chopped (optional)
13 - 2 tablespoons fresh cilantro, chopped
14 - Juice of 1 lime
15 - ¼ teaspoon salt

# How to Make It:

01 - Set the oven to 400°F. Line a baking sheet with parchment paper.
02 - Dry the salmon fillets with paper towels and arrange them on the baking sheet. Drizzle with olive oil, then season evenly with garlic powder, smoked paprika, salt, and black pepper. Place lemon slices atop each fillet.
03 - Bake the salmon for 12 to 15 minutes until it flakes easily with a fork and is just cooked through.
04 - While the salmon cooks, combine the mango, avocado, red onion, red bell pepper, jalapeño if using, cilantro, lime juice, and salt gently in a mixing bowl.
05 - Remove the salmon from the oven and serve immediately, topped with the mango avocado salsa.

# Expert Suggestions:

01 -
  • Done in 30 minutes flat, perfect for weeknight dinners when you're hungry but don't want to spend hours cooking.
  • The mango avocado salsa is fresh enough to feel like summer on a plate, regardless of the season.
  • It's naturally gluten-free and dairy-free without tasting like a restriction—just genuinely delicious.
02 -
  • Don't skip patting the salmon dry—it's the difference between silky skin and rubbery skin.
  • If your avocado is cut more than 15 minutes before serving, squeeze extra lime juice on it to slow browning.
03 -
  • If you want to marinate the salmon for extra depth, do it for 20 minutes tops in a mixture of olive oil, garlic, and a squeeze of lime—longer and the acid starts cooking the fish raw.
  • The jalapeño is optional but adds a whisper of heat that makes the whole dish more interesting; if you want serious spice, include the seeds.

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