Baked Salmon Mango Avocado

There's something about baked salmon that transforms a weeknight into something special. I discovered this combination during a summer when my garden was overflowing with cilantro and a friend brought over the most beautiful mango from the farmers market. The moment the salsa hit the warm fish, I knew I'd found something worth making again and again.

I made this for a dinner party once where I was stressed about timing, and it turned out to be the most relaxed meal I'd hosted. The salmon was ready when the salsa was done, and everyone lingered over plates, asking for the recipe before they'd even finished eating. That's when I realized this dish had an almost effortless elegance to it.

Ingredients

• Salmon fillets (4 pieces, 6 oz each): Look for fillets that feel firm and smell briny, not fishy; skinless ones are easier to work with and cook more evenly.
• Olive oil: The good stuff matters here since it's a major flavor component and helps the salmon stay moist.
• Garlic powder and smoked paprika: These create a subtle crust that adds depth without overwhelming the delicate fish.
• Salt and black pepper: Season generously because salmon can handle robust seasoning.
• Fresh lemon slices: They release their oils as they bake, infusing the salmon with subtle citrus notes.
• Ripe mango: Choose one that gives slightly to pressure; it should smell fragrant at the stem end and have a natural sweetness.
• Avocado: Add it to the salsa just before serving so it doesn't brown or become mushy.
• Red onion and red bell pepper: The sharpness and crunch balance the sweetness of the fruit.
• Jalapeño: Optional, but I keep the seeds if I want real heat.
• Fresh cilantro: The green notes tie everything together in a way dried herbs simply cannot.
• Lime juice: This is your acid, your brightness, your magic ingredient that makes the salsa sing.

Instructions

Prep and heat:

Preheat your oven to 400°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup effortless.

Season the salmon:

Pat the fillets completely dry with paper towels, then arrange them on the sheet. Drizzle with olive oil and season generously with garlic powder, smoked paprika, salt, and pepper, then top with lemon slices that will release their oils as everything bakes together.

Bake until just cooked:

Slide the sheet into the oven and bake for 12 to 15 minutes, watching until the thickest part flakes gently with a fork. You want it tender and just cooked through, not dry.

Make the salsa:

While the salmon cooks, gently combine the diced mango, avocado, red onion, bell pepper, jalapeño if using, cilantro, lime juice, and salt in a bowl. The key is gentle mixing so the avocado doesn't bruise.

Serve warm:

Remove the salmon from the oven and transfer to plates while it's still warm. Top generously with the cool, bright salsa and serve immediately.

Save to Pinterest

The first time someone told me this dish changed how they thought about eating healthy, I realized it wasn't just delicious, it was genuinely nourishing in a way that felt celebratory rather than restrictive. That's the kind of food worth cooking regularly.

The Perfect Timing

The beauty of this recipe is that everything comes together in the same window of time. Your salmon will be perfectly done in the exact moment your salsa is mixed and ready, which means no scrambling or keeping things warm. I've found that if you prep all your salsa ingredients before the salmon goes in, you'll spend maybe three minutes combining them while the oven does the real work.

Flavor Combinations That Work

The tropical brightness of the mango against the richness of salmon is one of those combinations that feels inevitable once you've tried it, but I know plenty of people who've never thought to pair them. The lime juice is your secret weapon here because it cuts through the fat in both the fish and avocado, making every bite feel fresh and alive. A squeeze of additional lime at the table never goes amiss.

Serving and Pairing Ideas

Serve this warm or at room temperature, depending on the weather and your mood. I love it over jasmine rice to catch all the juices, but it's equally stunning with quinoa or scattered over a bed of greens. A crisp white wine or even a light lager cuts through the richness beautifully.

• Jasmine rice or quinoa underneath catches all the delicious juices and makes the meal feel complete.
• A simple green salad on the side adds texture if you want something extra light.
• Serve it warm in cooler months or let it come to room temperature when the weather turns hot.

Save to Pinterest

This is the kind of dish that makes cooking feel less like a task and more like a small act of care. It's fast enough for busy nights but special enough for people you genuinely want to impress.

Common Questions

→ How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

→ Can I grill the salmon instead of baking it?

Yes, grill the fillets over medium-high heat for about 4-5 minutes per side, or until charred and cooked through.

→ How far in advance can I make the salsa?

Prepare the salsa up to 2 hours in advance, but add the avocado and lime juice just before serving to prevent browning.

→ What sides pair well with this dish?

This pairs beautifully with steamed rice, quinoa, or a crisp green salad for a complete meal.

→ Is this dish spicy?

The jalapeño adds mild heat, but you can leave it out or remove the seeds for a milder flavor profile.