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Roasted salmon with mango salsa

Roasted salmon with mango salsa


Add a delicious tangy twist to fish for a simple, healthy lunch or dinner

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    1744kj 416kcal
  • Fat
    Med 25%
  • Saturates
    Low 15%
  • Sugar
    Low 25%
  • Salt
    Low 25%

% of adult’s reference intake | Carbohydrates per serving : 30g


  • 75g cous cous
  • 1/2 tsp dried mixed herbs
  • 125g Co-op prepared mango, finely diced
  • 1/2 red chilli, deseeded and finely diced
  • 1 Co-op tomato, diced
  • 1 Co-op spring onion, sliced
  • Zest of 1/2 and juice of 1 lime
  • 2 x 150g Co-op Scottish salmon fillets
  • 50g Co-op sugar snap peas, sliced diagonally
  • 2 tbsp chopped parsley


  1. Preheat the oven to 200ºC/fan 180ºC/Gas 6
  2. Mix the cous cous and dried herbs together in a bowl
  3. Pour over 225ml boiling water, cover and leave to stand for 8-10 mins
  4. Meanwhile, make the salsa by putting the mango, red chilli, tomato, spring onion, half the lime juice and all the zest into a small bowl
  5. Mix together and leave to stand to allow the flavours to develop
  6. Put the salmon on a baking tray lined with greaseproof paper and pour over the remaining lime juice
  7. Season with black pepper and bake for 12-15 mins, until cooked through
  8. Fluff up the cous cous with a fork, add the sugar snap peas, chopped parsley and basil, and toss
  9. Serve the salmon on a bed of cous cous with some mango salsa spooned over the top

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