Mango Lime Salmon Sheet Pan (Print Version)
Tropical salmon with mango, lime, and vibrant veggies, all baked together for a quick, flavorful dinner.
# What You’ll Need:
→ Fish
01 - 4 salmon fillets, approximately 5.3 oz each, skin-on or skinless
→ Marinade & Sauce
02 - 2 ripe mangoes, peeled and diced
03 - Zest and juice of 2 limes
04 - 2 tablespoons olive oil
05 - 1 tablespoon honey or maple syrup
06 - 1 tablespoon soy sauce or tamari
07 - 2 cloves garlic, minced
08 - 1 teaspoon grated fresh ginger
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon chili flakes, optional
→ Vegetables
12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 1 small red onion, sliced
15 - 1.5 cups snap peas, trimmed
→ Garnish
16 - Fresh cilantro leaves
17 - Lime wedges
# How to Make It:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper.
02 - 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.
03 - Place salmon fillets in the center of the sheet pan. Add sliced bell peppers, red onion, and trimmed snap peas around the salmon. Top vegetables with remaining diced mango.
04 - Generously spoon or brush the mango-lime sauce over the salmon fillets and vegetables.
05 - Bake for 18 to 20 minutes, or until salmon flakes easily with a fork and vegetables are tender.
06 - Finish with fresh cilantro leaves and lime wedges. Serve hot.
# Additional Tips::
01 -
- Fresh tropical flavors in every bite
- One-pan cleanup makes weeknight cooking easy
02 -
- Use tamari for gluten-free version
- Mangoes add natural sweetness without artificial sugar
03 -
- Sprinkle toasted cashews or pumpkin seeds for extra crunch
- Adjust chili flakes for more or less heat