Irresistible Sheet-Pan Salmon with Mango Salsa Delight

The aroma of Sheet-Pan Salmon with Mango Salsa & Quick Pickled Red Onion wafts through the air, promising a burst of tropical delight with every bite. Imagine tender, flaky salmon paired with zesty mango salsa and a tangy crunch from quick pickled red onions; it’s a flavor explosion that will make your taste buds dance like nobody’s watching. For more inspiration, check out this Asian Cucumber Salad recipe.

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This dish is not just a meal; it’s an experience, perfect for summer evenings or any occasion where you want to impress without spending hours in the kitchen. Trust me, your guests will be raving about this recipe long after dinner is over.

The first time I made this dish, my friends thought I was some sort of culinary wizard. They were shocked when I revealed how easy it was!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Salmon Fillets: Fresh, wild-caught salmon is best for flavor and health benefits; look for vibrant color and firm texture.
• Mango: Choose ripe mangoes that yield slightly when pressed; they should be sweet and juicy. creamy sweet potato mash.
• Red Onion: Select firm red onions for pickling; their mild sweetness balances beautifully with the other flavors. sweet dessert option.
• Fresh Lime Juice: Use freshly squeezed lime juice for the best zing; bottled versions don’t compare in flavor.
• Cilantro: Fresh cilantro adds brightness to the salsa; if you’re not a fan, parsley is a great substitute.
• Olive Oil: A good quality extra virgin olive oil enhances the dish’s richness; don’t skimp here!
• Salt and Pepper: Essential seasonings that elevate all flavors; adjust according to taste.
• Chili Powder (optional): For those who like heat, adding chili powder gives depth to the salmon seasoning.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Ingredients: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. oven roasted cauliflower Rinse the salmon fillets under cold water and pat them dry with paper towels.

Make the Quick Pickled Red Onions: Thinly slice one red onion and place it in a bowl. Pour over lime juice and sprinkle with salt. Let it sit while preparing the other components; this enhances the flavor.

Create the Mango Salsa: Dice ripe mango into small cubes and chop fresh cilantro. In a bowl, mix mango and cilantro with lime juice. Add salt to taste for an invigorating kick. For more inspiration, check out this Cilantro Lime Rice recipe.

Season the Salmon Fillets: Place salmon fillets skin-side down on the baking sheet. Drizzle with olive oil, then season generously with salt, pepper, and optional chili powder for added spice.

Bake Until Flaky and Delicious: Transfer the baking sheet to your preheated oven and bake for 12-15 minutes until salmon is opaque and flakes easily with a fork. You’ll know it’s done when it smells divine!

Assemble Your Plate: Once cooked, remove salmon from the oven. Top each fillet generously with mango salsa and serve alongside quick pickled red onions. Enjoy each bite as if you’re on a beach in paradise!

This Sheet-Pan Salmon with Mango Salsa & Quick Pickled Red Onion recipe will become your go-to dish for its simplicity yet impressive presentation. perfect side dish for salmon Happy cooking!

Perfecting the Cooking Process

Start by marinating the salmon while preparing the mango salsa. Roast everything on a single sheet pan for maximum flavor and minimal mess.

Add Your Touch

Feel free to swap in other fruits like pineapple or peaches for the salsa. You can also experiment with different herbs or spices to suit your taste.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave to maintain tenderness.

I remember the first time I made this dish for friends; they raved about how fresh and flavorful it was, making me feel like a culinary rockstar!

FAQ

Can I use frozen salmon for this recipe?

Yes, just make sure to thaw it completely before cooking.

What can I substitute for mango in the salsa?

Pineapple or peach works great as alternatives in the salsa.

How long does it take to cook the salmon?

Salmon typically cooks in about 12-15 minutes at 400°F (200°C).

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Sheet-Pan Salmon with Mango Salsa & Quick Pickled Red Onion

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• Author: deleciouscorner
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Experience a tropical explosion of flavor with this Sheet-Pan Salmon topped with vibrant Mango Salsa and Quick Pickled Red Onions. This dish combines tender salmon fillets with zesty mango, fresh cilantro, and a tangy crunch, creating a visually stunning meal perfect for summer evenings or any gathering. Quick to prepare, it’s an impressive yet effortless way to delight your guests.

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Ingredients

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• 4 salmon fillets (about 6 oz each)
• 1 ripe mango, diced
• 1 medium red onion, thinly sliced
• 2 tbsp fresh lime juice
• ¼ cup fresh cilantro, chopped
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
• ½ tsp chili powder (optional)

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Rinse the salmon fillets and pat dry. Place them skin-side down on the baking sheet. Drizzle with olive oil and season with salt, pepper, and chili powder if desired.
3. For the quick pickled onions, combine sliced red onion, lime juice, and a pinch of salt in a bowl; let sit while preparing other ingredients.
4. In another bowl, mix diced mango with cilantro and lime juice; add salt to taste for the salsa.
5. Bake the salmon for 12-15 minutes until it flakes easily with a fork.
6. Serve the salmon topped with mango salsa and side quick pickled onions.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 salmon fillet (170g)
• Calories: 350
• Sugar: 8g
• Sodium: 75mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 75mg