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Honey Glazed Salmon with Avocado Mango Salsa (GF, DF) - A Dash of Megnut

Honey Glazed Salmon with Avocado Mango Salsa

This honey glazed salmon with avocado mango salsa is so easy to make you'll have dinner on the table in no time! You’ll love the heat from the chili powder as well as the touch of sweetness from the honey glaze. If you’re looking for an easy gluten-free and dairy-free meal, it's here!
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 servings
Calories: 381kcal
Author: Megan Hastings

Ingredients

For the Salmon:

  • 4 4-6 oz salmon fillets (I like wild Alaskan salmon)
  • 1 tbsp honey
  • 1 tsp chili powder
  • 2 tbsp lime juice
  • 1 tbsp oil (I use avocado oil, though olive oil works here too)
  • 2 tbsp chopped fresh cilantro
  • 1/2 tsp salt

For the Salsa:

  • 1 avocado (peeled, pitted and diced)
  • 1 mango (peeled and diced)
  • 1/4 cup red onion (small dice)
  • 1/4 cup bell pepper (diced)
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 2 tbsp fresh cilantro (chopped)

Instructions

  • Preheat oven to 425F. Line a baking sheet with aluminum foil, spray with non-stick cooking spray, and set aside.
  • To prepare the mango avocado salsa, combine the diced mango, avocado, bell pepper, red onion, lime juice, salt and cilantro. Stir to combine. Place in the refrigerator until ready to use.
  • In a small bowl, whisk together the honey, chili powder, lime juice, oil, cilantro and salt until combined.
  • Place salmon, skin side down, on the baking sheet covered with aluminum foil. Spoon or brush the honey glaze on top of the salmon.
  • Bake at 425F for 10-12 minutes, until salmon is cooked through and easily flaked with a fork.
  • Top with mango avocado salsa and serve.

Nutrition

Calories: 381kcal | Carbohydrates: 15g | Protein: 35g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 526mg | Potassium: 1117mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1090IU | Vitamin C: 34.1mg | Calcium: 29mg | Iron: 1.7mg