Save to Pinterest A vibrant tropical-inspired salmon dish featuring sweet mango zesty lime and colorful vegetables all cooked together on a single sheet pan for a quick and healthy meal.
I first made this for a busy summer night craving something bright. The blend of mango and lime with tender salmon was a family favorite from the start.
Ingredients
- Salmon fillets: 4 pieces about 150 g each skin-on or skinless
- Mangoes: 2 ripe peeled and diced
- Lime: Zest and juice of 2
- Olive oil: 2 tablespoons
- Honey or maple syrup: 1 tablespoon
- Soy sauce or tamari: 1 tablespoon tamari for gluten-free
- Garlic: 2 cloves minced
- Fresh ginger: 1 teaspoon grated
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Chili flakes (optional): ¼ teaspoon
- Red bell pepper: 1 sliced
- Yellow bell pepper: 1 sliced
- Red onion: 1 small sliced
- Snap peas: 200 g about 1½ cups trimmed
- Fresh cilantro leaves: for garnish
- Lime wedges: for garnish
Instructions
- Preheat the oven:
- Preheat oven to 200°C (400°F). Line a large sheet pan with parchment paper.
- Prepare the sauce:
- In a blender or food processor combine half the diced mango lime zest and juice olive oil honey soy sauce garlic ginger salt pepper and chili flakes. Blend until smooth.
- Arrange the ingredients:
- Place salmon fillets in center of sheet pan. Surround with bell peppers red onion and snap peas. Scatter remaining diced mango over the vegetables.
- Add the sauce:
- Spoon or brush mango-lime sauce generously over the salmon and vegetables.
- Bake:
- Bake for 18 to 20 minutes until salmon flakes easily and vegetables are just tender.
- Garnish and serve:
- Garnish with cilantro and serve with lime wedges.
Save to Pinterest Our family gathers around for this dish especially when we crave something light yet satisfying. It is a go-to for sunny evenings when everyone wants a flavorful dinner with minimal fuss.
Required Tools
Large sheet pan parchment paper blender or food processor knife cutting board spoon brush
Allergen Information
Contains fish and soy. Use gluten-free soy sauce or tamari if needed and always double-check labels for food sensitivities.
Nutritional Information
Per serving calories 370 total fat 16 g carbohydrates 23 g protein 33 g
Save to Pinterest This salmon sheet pan is the perfect fusion for busy nights. Enjoy the taste of the tropics with every wholesome bite.
Common Recipe Questions
- → Can I swap salmon for another fish?
Yes, trout or other firm fish work well. Adjust baking time if using thinner fillets.
- → How spicy does this dish become?
The chili flakes add mild heat. Omit them or adjust to taste for less or more spice.
- → What sides complement this meal?
Steamed rice, quinoa, or cauliflower rice pair nicely for a balanced plate.
- → How do I make this gluten-free?
Use tamari or gluten-free soy sauce and always check ingredient labels for hidden gluten.
- → Can I prepare the sauce ahead of time?
Absolutely. Make and refrigerate the mango-lime sauce up to 2 days before baking.
- → What garnishes add texture and flavor?
Fresh cilantro, lime wedges, and toasted cashews or pumpkin seeds finish the dish beautifully.