Honey Lemon Salmon with Mango Mint Salsa

This easy weeknight salmon requires only about 10 minutes of active time and easily transfers from oven to elegant table-side service, thanks to the Fish Baker. If you’re not a fan of mint, or don’t have any on hand, feel free to sub in cilantro or even parsley. Serve alongside steamed rice or roasted vegetables.

2 shallots

1 lemon, zested and juiced

1 clove garlic, grated

4 tablespoons olive oil, divided

2 tablespoons honey

3 tablespoons Dijon mustard

1 1/2 – 2 pounds side of salmon or fillets

Kosher salt

1 cup chopped mango

1 tablespoon chopped fresh mint, cilantro or parsley

Preheat oven to 425°F. Peel both shallots, then cut one into thin slices and finely chop the second one.

Add the sliced shallot to a small mixing bowl with the lemon zest, garlic, 2 tablespoons olive oil, honey, and Dijon mustard. Stir until smooth.

Place salmon skin side–down in a Fish Baker or oval baking dish and season all over with salt. Spoon the honey mixture on top of the salmon, spreading so it evenly coats the top and sides of the fish. Cover dish with the lid and roast in preheated oven until the internal temperature reaches 145°F, about 28-30 minutes.

Meanwhile, combine the chopped shallot, lemon juice, remaining 2 tablespoons olive oil, chopped mango and chopped mint in a small mixing bowl. Stir to combine, and season with salt to taste.

Serve the salmon topped with the mango salsa.