Oh, salmon. Juicy, flaky, melt-in-your-mouth salmon. It’s only been one day since I made you, but you’re still on my mind!
This baked salmon recipe is so flavorful and simple to make that I can easily throw it together on a weeknight. To maximize my time, I’ll make the salsa while the salmon is marinating and then make any sides while it’s baking in the oven.
I like to serve this on a bed of greens or with Skinnytaste’s Cilantro Lime Rice and a side of roasted asparagus. I hope you enjoy it!
(Fun fact: Did you know that salmon is not only full of protein and omega-3 fats, but a 4 oz serving of wild salmon can provide a full day’s worth of Vitamin D?)
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbsp fresh parsley
- 2 tbsp olive oil
- 4 (6 oz) fillets salmon
- 1 ripe mango, diced
- 1 avocado, diced
- 1 lime, juiced
- ½ cup red onion, finely diced
- 3 tablespoons cilantro, finely chopped
- 1 jalapeno, seeded and deveined, finely diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Mix together the garlic, salt, pepper, coriander, cumin, onion, paprika and fresh parsley.
- Rub the salmon with the olive oil and seasoning mix (I typically have a little bit of the seasoning rub leftover). Cover and let sit in the refrigerator for 30 minutes – 1 hour.
- While the salmon is marinating, combine all the ingredients for the mango-avocado salsa. Chill until ready to serve.
- Preheat oven to 325 degrees.
- Place each filet of salmon in aluminum foil and seal. Bake covered for 20 minutes, then open each foil packet. Continue to bake for an additional 7-10 minutes, or until the salmon flakes easily with a fork.