Salmon with mango tomatillo salsa is a fresh, vibrant, and delicious dinner! Made with simple, wholesome ingredients, this recipe is easy to make and pairs well with coconut rice, roasted potatoes, or a simple side salad. This is a great dairy free salmon recipe for those with allergies, intolerances, or anyone that simply wants a delicious meal.
Ingredients
Here’s what you’ll need to make this recipe, along with some selected ingredient notes.
- Salmon – You can use either farmed salmon or wild salmon to make this dish; from a cooking standpoint they both work equally well. From a nutrition standpoint, wild salmon tends to be a bit lower in calories and saturated fat, and may have fewer pollutants compared to farmed salmon – so it’s a great choice if you have access to it. However, it is pricier, so farmed salmon can be a good cost-effective alternative that is widely available. Use whatever fits your budget and dietary preferences!
- Mango Tomatillo Salsa – I love making a homemade salsa featuring tomatillos, jalapeno, olive oil, red onion, cilantro, lime, mango, and salt. You’ll find that it’s quite easy to prepare this alongside the salmon. However, if you want to speed things up, you could certainly purchase a store-bought fresh mango salsa instead! (Just be sure to check ingredients for allergens).
Instructions
You’ll find the full recipe amounts and instructions at the bottom of the post in the recipe card, but here’s a helpful overview with tips.
Start by preparing some of your salsa ingredients. If you are buying store-bought, you can skip this step!
Remove the papery husks from your tomatillos and rinse off the sticky coating. You’ll notice I have both purple and green tomatillos in here; those are just two different varieties. You can use whatever you have on hand.
Toss the tomatillos and jalapenos with a little olive oil, and pop ‘em in the oven to roast.
Meanwhile, start to prepare your salmon. Place the salmon on tin foil and drizzle with olive oil, sprinkle with salt and pepper, and layer lemon slices on top.
When your tomatillos are done roasting, remove them.
Seal the foil around the salmon then place the salmon in the oven.
Meanwhile, finish preparing your salsa. Put the jalapenos, red onion, and cilantro in the bowl of a food processor and pulse a few times. Then add the tomatillos, lime juice, and salt and pulse a few more times. You can decide how many times to do so, depending on if you like a chunkier or smoother salsa (I prefer mine chunky!).
Pour the salsa in a bowl and stir in the chopped mango.
When the salmon is done cooking, remove it from the oven. You’ll know it’s done when it flakes easily with a fork.
Remove the lemon slices and portion out the salmon onto four plates, then top with the salsa. YUM!
Recipe FAQ
Here are some common questions that may come up as you prepare this recipe:
You’ll have an extra cup or so of salsa leftover, which you can use as a dip with tortilla chips, as a topping for chicken or burgers, or mixed with roasted potatoes throughout the rest of the week.
Store leftovers in the fridge and enjoy within 3 days.
Allergens in this Recipe
* Disclaimer: Always double check ingredients and product packaging to confirm a recipe meets your allergy needs. While I try to note potential allergens below, there is always the chance I may miss something or that manufacturer formulations may change.
As written, this recipe is dairy free, egg free, soy free, nut free, and wheat/gluten free.
While probably obvious, this recipe does contain fish, as the main ingredient is salmon. 😉
More Salmon Recipes
If you’re looking for more dairy free salmon dinner ideas, here are a few of my favorites:
- Fresh salmon burgers (just make sure the breadcrumbs and buns you purchase are dairy free)
- Teriyaki salmon
- Easy grilled salmon
- Honey mustard salmon
- Salmon tacos with citrus salsa
I hope you enjoy this dairy free salmon with mango salsa as much as I do! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free Salmon with Mango Tomatillo Salsa
This dairy free salmon with mango tomatillo salsa is a bright, flavorful dish that's perfect for summertime dinners!
Ingredients
For the salsa (optional, feel free to buy store bought instead):
- ½ pound tomatillos
- 2 jalapenos
- ½ tbsp olive oil
- ¼ cup chopped red onion
- ¼ cup cilantro
- ½ lime, juiced
- ¼ tsp salt
- 1 ripe mango, chopped into small ½-inch pieces
For the salmon:
- 1 ¼ lb salmon fillet
- ½ tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ lemon, sliced thinly
Instructions
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Preheat the oven to 400 degrees F.
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Start by preparing some of your salsa ingredients if making homemade. Remove the husks from the tomatillos, rinse them, and dry. Place them on a baking sheet, along with the jalapenos. Drizzle these with the olive oil, tossing everything around on the pan to ensure they’re evenly coated. Place in the oven and roast for 15 minutes.
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Meanwhile, prepare your salmon: on a baking sheet, place a large piece of tinfoil, and place the salmon on top. Drizzle with olive oil and sprinkle with salt and pepper. Place the lemon slices over the salmon. Seal the foil around the salmon, then set the baking sheet aside for now.
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When the tomatillos and jalapenos are done roasting, remove from the oven. Now, place the baking sheet with the salmon in the oven. Cook the salmon for 15-23 minutes, depending on the thickness (one large thick filet will need towards the end of the range; two smaller filets only require the time at the beginning of the range).
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Meanwhile, as the salmon is cooking, finish preparing your salsa. Remove the stem from the jalapenos, and place the jalapenos, red onion, and cilantro in a small food processor bowl. Pulse several times until these are finely chopped.
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Add the tomatillos, lime, and salt to the food processor bowl. Pulse a couple times until it reaches the desired texture.
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Pour into a bowl and stir in the chopped mango. Your salsa is now ready.
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When the salmon is done, remove from the oven. Open the foil packets and remove the lemon slices. Cut the salmon into four portions and transfer to plates. Top each with 1/4 cup of the salsa (or more if desired; you’ll have some extra). Enjoy!
Recipe Notes
- The salsa in this recipe makes around 2 cups; you’ll have about 1 cup extra leftover. The nutrition analysis takes this into account. You are welcome to cut the salsa recipe in half, but if you’re going to the effort to make it, I think it’s easier to just make a full batch and know you have leftovers to enjoy.
- Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Nutrition analysis (approximate per serving with farmed salmon): 357 calories, 22 g fat, 230 mg sodium, 9.5 g carbohydrate, 1.5 g fiber, 7.5 g sugar, 29.5 g protein, Vitamin D: 78%, Calcium: 2%, Iron: 4%, Potassium: 15%
Nutrition analysis (approximate per serving with wild salmon): 263 calories, 12 g fat, 210 mg sodium, 9.5 g carbohydrate, 1.5 g fiber, 7.5 g sugar, 29 g protein, Vitamin D: 45%, Calcium: 2%, Iron: 8%, Potassium: 18%
Share: What’s your favorite way to make salmon? If you tried this recipe, what did you think?
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