Salmon baked with mango, lime, bell peppers, and snap peas brings fresh tropical flavor to a fuss-free sheet pan meal.
# Ingredients:
→ Fish
01 - 4 salmon fillets, approximately 5 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 for gluten-free option
07 - 2 cloves garlic, minced
08 - 1 teaspoon grated fresh ginger
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon 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 1/2 cups snap peas, trimmed
→ Garnish
16 - Fresh cilantro leaves
17 - Lime wedges
# Instructions:
01 - Set oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking.
02 - In a blender or food processor, add half the diced mango, lime zest and juice, olive oil, honey, soy sauce, garlic, ginger, salt, pepper, and chili flakes. Blend until smooth and emulsified.
03 - Position salmon fillets at the center of the prepared sheet pan. Surround with sliced bell peppers, red onion, and snap peas. Scatter the remaining mango evenly over the vegetables.
04 - Generously spoon or brush the mango-lime sauce over both the salmon and vegetables, ensuring even coverage.
05 - Place the sheet pan in the oven and bake for 18–20 minutes, until the salmon flakes easily with a fork and vegetables are just tender.
06 - Finish with fresh cilantro leaves and serve alongside lime wedges.
