Baked salmon with honey and lemon-mango sauce

In just 10 minutes of preparation, you can have this Baked Salmon with Honey and Lemon and Mango Sauce ready, a recipe that is as simple as it is delicious. It is the perfect option when you need a quick meal, but without giving up an elegant presentation. You will see how that citrus and tropical touch of the sauce will make anyone who tries it fall in love!

With just a few ingredients and minimal effort, salmon becomes the star of a balanced and nutritious dish, accompanied by a fresh, tropical mango and lemon sauce that enhances the natural flavours of the fish. Ideal for any occasion, this dish is a quick and effective solution. It's a great option if you have guests at home, although it's also a great resource for everyday family meals, bringing to the table a delicious salmon dish that's not at all complicated to make.

With this recipe we are debuting the new Le Creuset oval ceramic dish , a piece that I fell in love with just by looking at it (it's gorgeous with that engraving on the lid!). But also, thanks to the quality of the ceramic and its lid, it offers very good heat distribution, the salmon cooks evenly, preserving all its juiciness and enhancing the flavours of the honey and mustard marinade. I think it's a dish with all kinds of options when it comes to baking, and that allows you to keep the food warm for longer thanks to that wonderful lid.

Ingredients

• 700-900 g salmon (one large piece or individual fillets)
• 2 shallots
• 1 lemon (zest and juice)
• 1 clove garlic, grated
• 4 tbsp olive oil, divided
• 2 tbsp mild honey
• 3 tbsp Dijon mustard
• Coarse salt (to taste)
• 1 cup chopped mango
• 1 tbsp mint (you can also use chopped fresh cilantro or parsley)

Preparation:

1. Grate the lemon zest with a zester and add it to a bowl. Squeeze out the juice as well, reserving the juice in a separate bowl.
2. Preheat the oven to 220°C.
3. Peel the two shallots, then thinly slice one and finely chop the second.
4. In a bowl, add the sliced ​​shallot, lemon zest, garlic, 2 tablespoons of olive oil, honey and Dijon mustard. Stir with a spatula or spoon until smooth.
5. Place the salmon skin side down in the Le Creuset ovenproof oval dish .
6. Season the salmon all over with salt, and coat the salmon with the dressing you prepared, spreading it evenly over the top and sides of the fish.
7. Cover the dish with the lid and bake for about 30 minutes (check the internal temperature of the fish with a thermometer; it will be cooked if the internal temperature reaches 63°C).
8. While the fish is cooking, in a small bowl, combine the previously chopped shallot, lemon juice, remaining 2 tablespoons olive oil, chopped mango, and mint or parsley. Stir to combine and season with salt to taste.
9. Serve the salmon, and cover with the mango sauce.