Baked salmon with honey and lemon-mango sauce

In just 10 minutes of preparation, you can have this ready Baked salmon with honey and lemon-mango sauce, a recipe that's as simple as it is delicious. It's the perfect option when you need a quick meal without sacrificing an elegant presentation. You'll see how that citrusy, tropical touch of the sauce wins over anyone who tries it!

With a few ingredients and minimal effort, the salmon becomes the star of a balanced, nutritious dish, accompanied by a fresh tropical mango and lemon sauce that enhances the fish's natural flavors. Ideal for any occasion, this dish is a quick and effective solution. It's a great choice if you have guests at home, although it's also a good option for everyday family meals, bringing a very tasty and uncomplicated salmon dish to the table.

With this recipe we debut the new Le Creuset oval ceramic baking dish, a piece that I fell in love with at first sight (It's gorgeous with that embossed lid!). But beyond that, thanks to the quality of the ceramic and its lid it offers very good heat distribution, the salmon cooks evenly, retaining all its juiciness and enhancing the flavors of the honey and mustard marinade. I think it's a versatile baking dish that helps keep food warm longer thanks to that wonderful lid.

Ingredients

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

Preparation:

1. Zest the lemon with a zester and add it to a bowl. Also squeeze the juice, reserving the juice in a separate bowl.
2. Preheat the oven to 220°C.
3. Peel the two shallots, then slice one thinly and finely chop the other.
4. In a bowl, add the sliced shallot, lemon zest, garlic, 2 tablespoons of olive oil, the honey and the Dijon mustard. Stir with a spatula or spoon until you have a homogeneous mixture.
5. Place the salmon skin-side down in the Le Creuset oval baking dish, oven-safe.
6. Season the salmon with salt all over, and cover 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 fish's internal temperature with a thermometer; it's done when the internal temperature reaches 63°C).
8. While the fish cooks, in a bowl mix the shallot you previously chopped, the lemon juice, the remaining 2 tablespoons of olive oil, the diced mango and the mint or parsley in a small bowl. Stir to combine and season with salt to taste.
9. Serve the salmon, and spoon the mango sauce over it.