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July 27, 2018 4 Comments

Baked Chipotle Lime Salmon with Mango Salsa (healthy, gluten-free, dairy-free, paleo, 10 ingredients)

Healthy & flavorsome Baked Chipotle Lime Salmon with Mango Salsa. This meal takes only 30 minutes to prepare and is the perfect weeknight meal

I think this Lunar Eclipse has got me feeling all kinds of feels. This past week was rough. Part of it was just me being moody, and the other half was life happening.

I’ve been missing my family and friends more than usual. Just meeting for a quick cup of coffee is no longer an option.

I’ll be honest, the best part of my day is cooking dinner and sharing what I make with you guys on Instagram Stories. It truly brings me so much joy, and in turn my husband is happy too since he gets a home-cooked meal. 🙂

It’s nice to be part of a community with like-minded people who share the same passion as me. I want to thank you all for supporting me and giving me a purpose. If it weren’t for my blog and you guys, I would be lost.

I’ve loved creating dinner recipes living here in SoCal. There’s definitely been a shift in the way I cook from when I was single to now. I’m sure you’ve noticed fewer eggs for dinner, and more real meals.

That’s what happens when you’re cooking for a man, you start catering to their taste cause eggs for dinner aren’t gonna cut it. Thank heavens he cleans though. 🙂

This Mexican inspired Baked Chipotle Lime Salmon with Mango Salsa is absolutely incredible. You’ll want to get up and salsa, and the perfect pick me up meal. Give it a try and you’ll know what I’m talking about.

This recipe is…

Gluten-Free
Dairy-Free
Low-Carb (skip the rice)
Paleo (skip the rice)
High Protein
Sweet & Spicy
Takes less than 30 minutes
Perfect Weeknight Meal
Flavorsome
Mind-blowing

 

Print Pin

Baked Chipotle Lime Salmon with Mango Salsa (healthy, gluten-free, dairy-free, paleo)

Healthy & flavorsome Baked Chipotle Lime Salmon with Mango Salsa. Perfect for a weeknight dinner.


Course Fish/Dinner
Cuisine Mexican
Prep Time 16 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings 4 servings
Author Nisha @ honeywhatscooking


Ingredients

  • <b>for the salmon</b>
  • 1 pound of salmon slice four fillets
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic chopped
  • 1/2 tsp cumin powder
  • 1 tbsp honey
  • zest of 1 lime
  • juice of 1 lime
  • 1.5 tsp chipotle powder
  • 1/4 tsp salt more if need be
  • 1/8 tsp black pepper
  • </br>
  • <b>mango salsa</b>
  • 1 ripe mango diced (should be a little over 1/2 cup)
  • 1/4 cup red onion chopped
  • 1/3 cup jalapeno deseeded & chopped
  • 1/4 cup fresh cilantro chopped
  • juice of 1/2 a lime
  • 1/8 tsp salt

Instructions

  • Preheat oven to 400 degrees.</br></br>
  • Make the marinade. Begin by chopping the garlic.</br></br>
  • Add the following marinade ingredients to a small bowl... olive oil, garlic, cumin powder, honey, zest of lime, fresh lime juice, chipotle powder, salt and black pepper. Mix. Set aside.</br></br>
  • Now make the mango salsa. Chop the red onion, cilantro, and jalapeno.</br></br>
  • In a bowl, add the diced mango.</br></br>
  • Add the remaining ingredients for the mango salsa... red onion, jalapeno, cilantro, lime juice and salt.</br></br>
  • Stir well and set aside.</br></br>
  • Wash and pat dry the salmon. Place on a foiled tray.</br></br>
  • Top a spoonful of marinade over each piece of salmon. Do this until there is no more marinade left.</br></br>
  • Spread the marinade.</br></br>
  • This is what you should have.</br></br>
  • Into the oven for 14 minutes exactly.</br></br>
  • Once done, make sure the salmon is pink inside instead of red.</br>

Notes

* For Paleo and Low-Carb option - skip the rice, and replace with cauliflower rice.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

 

DID YOU MAKE THIS RECIPE?
Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.
I love seeing your creations!

 

Pin Baked Chipotle Lime Salmon with Mango Salsa

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Filed Under: 10 Ingredients or less, Dairy-Free, Fish & Seafood, Gluten-Free, Healthy-ish Meals, Main Course, Mexican, Paleo, Recipes Tagged With: Recipes

Previous Post: « Peanut Lime Zucchini Noodles (healthy, gluten-free, low-carb, vegan option)
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Reader Interactions

Comments

  1. Shreya Chaudhari says

    July 30, 2018 at 3:32 pm

    wow so yum

    Reply
    • honeywhatscooking says

      July 30, 2018 at 8:59 pm

      Thanks Shreya. I appreciate it. Hope you try it. 🙂

      Reply
  2. Erna says

    June 7, 2019 at 12:25 pm

    so delicious, thank you for this!

    Regards from Erna, The Netherlands

    Reply
    • honeywhatscooking says

      June 9, 2019 at 11:08 pm

      Thanks Ema from the Netherlands, I’m so glad you liked it. Made my day! xoxo

      Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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💫 CHILI TOFU NO FRY 💫 I'm all about quick an 💫 CHILI TOFU NO FRY 💫 I'm all about quick and easy meals now 😊. Here's a healthier spin on Chili Paneer using tofu. This dish takes 15 minutes to prep and 10 minutes to cook. Vegan, no fry, and a gluten-free option is available.⁠
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"Just when you think you know love, someone little "Just when you think you know love, someone little comes along to remind you just how big it really is." - Unknown⁠
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How can I love someone this tiny so much? He tests my patience every day, but also brings me so much joy! ⁠
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Before I became a mom, the idea of changing diapers and spit-up grossed me out. Now, no biggie. I can’t even count on one hand how many times I’ve put my baby to sleep and I get so excited to have some “me time”. To my disappointment, he wakes up 1/2 hour later and I have to start the process all over again… is he burped, is he wet, is he hungry? The days are long!
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💫 MY BIRTH STORY 💫 Sharing my last post of 2 💫 MY BIRTH STORY 💫 Sharing my last post of 2020. I know it's been a rough year for many, including myself. On the other hand, it's also been an amazing year for me because I was given the greatest gift of all... my baby boy! ❤️⁠
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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
2 tbsp light brown sugar
2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
Powdered sugar, for garnish
Maple syrup, for garnish
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🔺DIRECTIONS
1. In a large mixing bowl, whisk the egg mixture together - eggs, milk, sugar, light brown sugar, vanilla, and salt.
2. Cube 8 slices of brioche bread - this should yield roughly 5 cups.
3. Transfer the brioche bread into the egg mixture. Make sure the bread is well-coated. 
4. Spray a 7” x 11” x 2” deep baking dish with coconut oil. 
5. Add half the brioche bread egg mixture into the baking dish.
6. Top with all the sliced strawberries.
7. Top with the remaining brioche bread egg mixture.
8. Cover with a plastic wrap and refrigerate for 30 minutes to 2 hours.
9. Top baking dish with 1 tbsp of sugar.
10. Place in the oven for 60 minutes or until the top is golden brown.
11. Serve hot. Top with powdered sugar and maple syrup. #brunch
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