Pin This Mango Lime Salmon Sheet Pan dinner brings sunshine to your table no matter the season. Fresh salmon fillets roast alongside tangy mango, zesty lime, and a rainbow of vegetables making the entire meal in just one pan. When busy weeknights call for something speedy yet loaded with vibrant flavor, this is my go-to recipe.
I first tried this when my daughter asked for something both fresh and filling after soccer practice. Now, even my picky eater dives in for seconds just for those saucy vegetables.
Ingredients
- salmon fillets: look for bright glossy flesh with no fishy smell the fresher the better
- ripe mangoes: go for fruit that gives slightly when pressed it should smell sweet avoid stringy or underripe ones
- fresh limes: choose firm limes heavy for their size you want lots of zest and juice
- olive oil: a good extra virgin one really matters here for flavor and richness
- honey or maple syrup: balances mango’s tang use pure honey or maple
- soy sauce or tamari: adds umami depth tamari is a gluten-free swap
- garlic and ginger: freshly minced gives the marinade a warm aromatic kick
- chili flakes: optional but wonderful if you love gentle heat
- red and yellow bell peppers: pick glossy ones with no soft spots they bring color and a touch of sweetness
- red onion: adds sharpness and cooks down to mellow sweetness
- snap peas: crisp and green with no wilting or black spots
- fresh cilantro for garnish: adds fresh herbal pop
- lime wedges for garnish: brightens each bite with a final squeeze
Instructions
- Preheat and Prep:
- Set your oven to a hot 200 degrees Celsius or 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make cleanup easy
- Blend the Sauce:
- Combine half of your diced mango with the lime zest and juice olive oil honey or maple syrup soy sauce garlic ginger salt pepper and chili flakes in a blender or food processor Blend everything until you have a creamy aromatic sauce that smells sweet and zesty
- Arrange Salmon and Veggies:
- Lay the salmon fillets skin side down in the center of your pan Surround them with the sliced bell peppers red onion snap peas and sprinkle the remaining diced mango over the top This separates layers so vegetables get roasty not mushy
- Sauce and Coat:
- Use a spoon or brush to cover the salmon and vegetables with the mango lime sauce Make sure every nook gets touched by the marinade this helps caramelize and keeps everything tender
- Bake:
- Slide your sheet pan onto the middle rack Bake for about 18 to 20 minutes The salmon should flake easily when poked with a fork and vegetables should be fork tender but bright not limp
- Finish and Serve:
- Generously scatter fresh cilantro leaves on top and serve with extra lime wedges so everyone can add as much zing as they want
Pin I never skip fresh lime in this recipe because it gives such a clean lift to the sweet mango and rich salmon. Once my husband squeezed the last lime over his plate at the table and declared it the most refreshing salmon we had ever made.
Storage Tips
Cool leftovers completely before transferring to an airtight container Salmon and vegetables will keep in the fridge for up to two days. If storing with rice or grain keep them separated to avoid sogginess. To reheat cover loosely with foil and warm in a low oven for tender juicy results.
Ingredient Substitutions
If salmon is not available try trout or even thick white fish like cod Use whatever colorful bell peppers look best at the store Green beans or broccoli also roast beautifully here. Replace honey with maple syrup for a subtler sweetness or skip for a lower sugar version. For a low sodium swap use coconut aminos instead of soy sauce.
Serving Suggestions
This dish shines bright served with fluffy jasmine rice but is equally delicious on a bed of quinoa or cauliflower rice for something lighter A fresh avocado salsa or mango pico de gallo is lovely on the side and makes leftovers feel new Add a handful of toasted cashews on top for crunch right before serving.
Cultural and Historical Notes
Sheet pan dinners rose to home kitchen fame for their convenience in busy modern households but this flavor pairing has roots in tropical and Southeast Asian cuisines. Mango and lime are well loved together for vibrant contrast and salmon’s richness makes a natural match.
Seasonal Adaptations
try pineapple or papaya if mangoes are out of season swap in asparagus or zucchini in springtime add cherry tomatoes or sweet corn in summer for even more color
Success Stories
I once served this for a Friday family gathering when we all needed a dash of brightness in winter. Even my aunt who’s never sure about fruit in savory food was raving about the creamy tangy sauce. Leftovers disappeared the next day over salad.
Freezer Meal Conversion
While best fresh you can freeze individual salmon and vegetables pre-baked with the marinade. Thaw overnight in the fridge and bake as usual. Cooked leftovers also freeze well in a flat layer heat directly from frozen in a covered dish for a speedy lunch.
Pin Bring the vibrant flavors to your weeknight table and enjoy compliments all around. This one pan salmon is a breeze to make and even easier to love.
Recipe Q&A
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely before baking to ensure even cooking and optimal texture.
- → What vegetables pair best with mango-lime salmon?
Bell peppers, snap peas, and red onion provide vibrant flavor and color. Try zucchini or carrots for variety.
- → How can I make this dish spicier?
Add extra chili flakes or a sliced fresh chili to the marinade for more heat according to your taste.
- → Is this dish suitable for gluten-free diets?
Yes, simply use tamari or certified gluten-free soy sauce instead of regular soy sauce.
- → What side dishes work well?
Serve with steamed rice, quinoa, or cauliflower rice for a balanced and satisfying meal.
- → Can I prepare the sauce ahead of time?
Absolutely. Make the sauce a day ahead and refrigerate in an airtight container for convenience.
