# Components:
→ 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 from 2 limes
04 - 2 tablespoons olive oil
05 - 1 tablespoon honey or maple syrup
06 - 1 tablespoon soy sauce or tamari for gluten-free
07 - 2 garlic cloves, minced
08 - 1 teaspoon freshly grated ginger
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon chili flakes, optional
→ Vegetables
12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 small red onion, thinly sliced
15 - 1 1/2 cups snap peas, trimmed
→ Garnish
16 - Fresh cilantro leaves
17 - Lime wedges
# Method:
01 - Set oven to 400°F. Line a large sheet pan with parchment paper.
02 - Blend half of the diced mango with lime zest and juice, olive oil, honey, soy sauce, garlic, ginger, salt, black pepper, and chili flakes until smooth.
03 - Place salmon fillets in the center of the prepared pan. Arrange bell peppers, red onion, and snap peas around them. Scatter remaining diced mango over the vegetables.
04 - Spoon or brush the prepared mango-lime sauce over the salmon fillets and the vegetables.
05 - Bake for 18–20 minutes, until salmon flakes easily and vegetables are tender.
06 - Top with fresh cilantro leaves and serve with lime wedges.
