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Oven-Roasted Salmon with Mango-Lime Salsa

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Prep Time: 10 minutes
Cook Time: 15 minutes


  • 1 cup (250 mL) diced mango (about 1 fresh mango; if frozen, thaw in microwave)
  • 2 Tbsp. (30 mL) diced red onion
  • ¼ fresh jalapeno pepper, finely diced
  • juice of ½ lime
  • ¼ tsp. (1 mL) cumin
  • ⅛ tsp. (0.5 mL) salt
  • 12 oz. (375 g) raw salmon, skin off
  • 2 Tbsp. (30 mL) olive oil
  • juice of ½ lime
  • 1 small garlic clove, minced or pressed through garlic press
  • ⅛ tsp. (0.5 mL) salt


  1. Prepare salsa: in a medium bowl, combine mango, onion, pepper, juice of ½ lime, cumin, and ⅛ tsp. (0.5 mL) salt to taste. Set aside. (Alternately, you can use pre-made mango or pineapple salsa instead.)
  2. Preheat oven to 400°F (200°C).
  3. Mix olive oil, juice of ½ lime, garlic and ⅛ tsp. (0.5 mL) salt in a small bowl.
  4. Place salmon on baking sheet and brush with garlic-oil mixture. Cook 4–5 minutes on each side (5 minutes per inch / 2.5 cm of thickness). Test by poking fork about halfway inside thickest part of salmon, turn fork a quarter of turn to see if the fish easily flakes apart. When done, remove from oven and let rest for 1–2 minutes. Do not overcook; it will finish cooking after removed from oven.
  5. Plate salmon and equally top with salsa.
Download this recipe and others as part of the Sunday Dinner Pledge Fall/Winter Meal Plan Week 5 PDF (1.1 MB)
Last revised: May 5, 2015

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