Baked Salmon with Spicy Mango Salsa Recipe

Servings: 4

Time: 30 min

Diet: GF

Baked Salmon with Spicy Mango Salsa Recipe

An exciting mid-week meal

If you’re struggling to think up something exciting to make for dinner, fish is always a great go-to option if you’re lacking a little inspiration. With so many different types of fish and flavours out there, it’s a fantastic ingredient that’s full of goodness, quick to cook, and it’s incredibly versatile to work with in the kitchen. Whether it’s baked salmon, a fish curry, or a classic tuna pasta bake, the possibilities are endless!

A super healthy ingredient 

The added bonus of fish is that it’s healthy! At under 600 kcal per portion, this is a nutritious, flavour-bursting meal. The unique spicy mango salsa will add something different to your dinner, and the mix of sweet and savoury with the small-but-mighty kick of heat makes the perfect combination for a light, summery salad.

Be mindful that salmon – and fish in general - is quite oily, but this makes it a very rich source of omega 3, also sometimes known as “healthy fats”, which are great as part of a balanced diet. Omega 3 can help with reducing blood pressure and maintaining heart health, and salmon is also an excellent source of protein, which is essential in your daily diet as it helps with muscle recovery and maintaining bone health.

The spicy mango salsa

Forget your standard pre-packaged salad. Whipping up a quick and easy – and, most importantly, exciting - salad is so much easier than you think! If you’re a lover of the sweet and savoury combo, you’re going to love a fruity and fiery side that complements the soft and delicate fish in this recipe. If the mango isn’t to your liking, you can replace it with some pineapple chunks, which will also work a treat.

A touch of the Mediterranean

As with all our recipes, we like to ‘be more Real Italiano’, and give our culinary creations a touch of the Mediterranean. In this dish, we’ve added a splash of apple vinegar from Casa Rinaldi. Its mild acidity goes perfectly with any seafood, and it helps balance out the sweetness of the mango in the salsa. It’s also a great cupboard staple to have handy at home – it’s ideal with fresh vegetable salads, all types of fish dishes, and making sauces!

Casa Rinaldi Apple Vinegar (500ml)Buy Now

The strong-flavoured Ermes Rice from Casa Rinaldi that we’ve paired with the salmon and salsa is a great calorie-conscious alternative to regular white rice. It’s brown rice but has a characteristic red colour. It’s also naturally gluten-free and rich in fibre, proteins, vitamins and minerals.
Casa Rinaldi Whole Wheat Ermes Rice (500g)

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Another pantry staple is the fresh and fragrant lime juice from Casa Rinaldi. At Real Italiano, we’re firm believers that, when it comes to food, it’s all in the finer details and the home-grown limes that make this tasty little bottle of lime juice are no exception. Like apple vinegar, lime juice adds that little bit of sharpness without being overpowering, making it a great addition to many dishes – including desserts and cocktails! Also, if you don’t use lime juice very often at home, this is a great way to make sure you always have some to hand without fresh limes going bad in the fruit bowl.

Casa Rinaldi Lime Juice (200ml)

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Baked Salmon with Spicy Mango Salsa Recipe


1 tbsp Sriracha (or other hot sauce of your choice)

½ tsp Maple syrup

1 tsp Casa Rinaldi Apple Vinegar

½ tsp Ground cumin

4 x Skin-off salmon fillets

400g Sugar snap peas (or other green veg i.e tender stem broccoli or mangetout)

300g Casa Rinaldi Whole Wheat Ermes Rice

1 Ripe mango, peeled and diced

1 Tomato, diced

1 Red onion, finely chopped

2 tbsp Casa Rinaldi Lime Juice

Handful of fresh coriander, chopped

½ Jalapeño pepper, diced



Cooking method

1. Preheat the oven to 190°C/170° fan/gas 5. Rip 4 large strips of kitchen foil (one for each salmon fillet). The foil pieces should be big enough to enclose each fillet.

2. Place the salmon fillets onto each foil strip and season with salt and pepper. Bring the sides and ends of the foil strips up and lightly scrunch the tops to make parcels. Be sure not to close these too tightly. Place the salmon parcels in the oven for roughly 25 minutes until cooked through and flaky.

Top tip: Baking your salmon in parcels helps keep moisture in, making sure it stays juicy and flaky rather than drying out. If you prefer your salmon charred, you can fry it on a griddle pan instead.

3. While the salmon is baking, get your rice cooking either in a saucepan or in a rice cooker, if available.  

 4. Meanwhile, make your mango salsa. In a small mixing bowl, add the mango chunks, tomato, red onion, lime juice, coriander, jalapeño, and salt. Stir together and set aside.

Top tip: To save some time in the kitchen, you could opt for pre-cut mango chunks. If you’re using pineapple instead, tinned pineapple chunks are also a great, speedy option.

5. In another small bowl or mug, mix the sriracha (or other hot sauce, if using), maple syrup, apple vinegar and cumin. Set aside.

 6. A few minutes before the salmon is ready, boil or steam the sugar snap peas (or other veg) for a few minutes until soft.

 7. Remove the cooked salmon fillets from the oven. Carefully open up each parcel and transfer the fillets onto plates. Drizzle the fillets with the hot sauce mixture and serve with rice, veg, and spicy mango salsa.

Don’t forget – for a truly Real Italiano experience, why not pair your salmon dish with a glass of crisp white wine!