Salmon With Coriander/Cilantro Mango Salsa

READY IN: 50mins
SERVES: 5-10




  • Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
  • Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
  • Salmon.
  • Pre-Heat oven to 190 degrees Celsius.
  • Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
  • Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
  • Bake for 30-35 Min's or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
  • Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.).
  • To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.