Moroccan Roasted Salmon with Mango Salsa
Infuse your weeknight dinners with vibrant flavors with this Moroccan Roasted Salmon with Mango Salsa recipe. Featuring tender salmon fillets coated in a bold blend of cumin, coriander, paprika, cinnamon, and garlic, this dish delivers a warm, spiced aroma that will transport your taste buds straight to the streets of Morocco. Finished with a refreshing mango salsa bursting with juicy sweetness, tangy lime juice, a hint of honey, and the optional kick of jalapeño, this dish is the perfect balance of savory and zesty. Quick to make with just 30 minutes from start to finish, this healthy and flavorful recipe is ideal for busy weeknights yet impressive enough for entertaining. Serve it with a side of couscous or a crisp salad for a light and satisfying meal. Perfect as a gluten-free and nutrient-packed option, this dish will surely become a new family favorite!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves garlic, minced
- 1 medium mango, diced
- 0.5 medium red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 medium lime, juiced
- 1 teaspoon honey
- 0.5 medium jalapeño, finely chopped (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, mix the olive oil, ground cumin, ground coriander, paprika, ground cinnamon, salt, black pepper, and minced garlic to create a spice rub.
Pat the salmon fillets dry with paper towels, then brush the spice rub evenly over the top of each fillet.
Place the seasoned salmon fillets on the prepared baking sheet and roast in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is cooking, prepare the mango salsa. In a medium bowl, combine the diced mango, red bell pepper, red onion, chopped cilantro, lime juice, honey, and, if using, the finely chopped jalapeño.
Mix the salsa well and taste. Adjust seasoning with a pinch of salt if needed.
Once the salmon is done roasting, remove it from the oven and let it rest for 2-3 minutes.
Serve the Moroccan-spiced salmon warm, topped with a generous scoop of the fresh mango salsa.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 34.4 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
