Baked Salmon Mango Avocado Salsa (Printable)

Salmon and vibrant mango avocado salsa create a flavorful, nourishing meal perfect for warm days.

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets, approximately 6 ounces each, skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1 lime, zested and juiced
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ For the Mango Avocado Salsa

08 - 1 large ripe mango, peeled and diced
09 - 1 ripe avocado, diced
10 - 1/4 small red onion, finely diced
11 - 1 small red bell pepper, diced
12 - 1 jalapeño, seeded and finely chopped (optional)
13 - 2 tablespoons fresh cilantro, chopped
14 - Juice of 1 lime
15 - Salt and black pepper, to taste

# How To Make It:

01 - Set oven temperature to 400°F. Line a baking tray with parchment paper or foil.
02 - In a small mixing bowl, whisk together olive oil, lime zest, lime juice, garlic powder, paprika, salt, and black pepper.
03 - Place salmon fillets on the prepared baking tray. Using a basting brush, coat each fillet evenly with the seasoning mixture.
04 - Bake for 12 to 15 minutes or until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
05 - In a medium mixing bowl, gently combine diced mango, avocado, red onion, bell pepper, jalapeño, cilantro, lime juice, salt, and black pepper.
06 - Transfer baked salmon fillets to serving plates. Top each fillet generously with the mango avocado salsa. Garnish with extra cilantro and lime wedges if desired.
07 - Serve immediately while warm.

# Expert Tips:

01 -
  • The juicy salsa transforms simple salmon into something bold and refreshing, like hitting reset on your palate.
  • Baking everything keeps prep simple and lets you actually enjoy a moment with a glass of lime water while cooking.
02 -
  • I once overbaked the salmon and learned to set a timer – even two extra minutes dries it out.
  • Letting the salsa rest for a few minutes really marries the flavors and softens the onion bite.
03 -
  • Brushing salmon with marinade twice – once before and once halfway through baking – keeps it moist.
  • If you prep salsa earlier, press plastic wrap directly on the surface to avoid browning from the avocado.
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