Baked Salmon with Avocado Mango Salsa over Coconut Lime Rice

My daughter who rarely gets off work came in town for a long weekend.  It was great seeing her and spending time doing what she enjoys, together. We cooked, a favorite hobby of hers now, and created this Baked Salmon with Avocado Mango Salsa over Coconut Lime Rice

For years my daughter wouldn’t touch fish.  It’s funny how once grown your eating habits change. Dishes you’d never consider tasting suddenly become appealing.

If raising my kids today I’d introduce them to seafood as soon as they began eating whole foods.  Unfortunately I waited until they were much older to introduce fish, making it more challenging for them to acquire a taste for it.

It’s important to develop good eating habits early which curbs the desire for foods with empty calories, and nutrition.  Of course, I know junk food eventually creeps into their diets when they start school – it’s inevitable.  The key is to start laying a good foundation as a toddler giving them the jump start needed for a healthy lifestyle.

My daughter came in on Thursday and left late Monday evening giving us four full days together.  We went out to lunch daily and twice for dinner. Since shopping is her favorite pastime we hit the stores she liked best, and indulged in a spa afternoon. Per my request we visited a greenhouse hoping to find a large plant, and enjoyed an evening at the movies. With all that we even had time to chill at home, and savor 2 home cooked meals.

On her last night in town she requested my Smoked Chicken Pasta Salad, a recipe  I won an award for many years ago.  An easy recipe that has become a family favorite.

The other night, she requested we dine in and cook a meal together.  My daughter loves searching Pinterest and found several Salmon recipes that appealed to her.  Combining recipes together, and making some modifications, we created this Baked Salmon with Avocado Mango Salsa over Coconut Lime Rice.

My family joined us for dinner and everyone loved the meal so much they requested the recipe so they could duplicate it themselves.  My daughter was elated, as she should be.  It was well worth the effort to create, especially with the kudos of satisfied diners.

We hope you’ll try our Baked Salmon with Avocado Mango Salsa over Coconut Lime Rice.  We baked the salmon in foil pouches with a lime marinade.  An alternative method would be to grill the salmon after marinating for approximately 30 minutes.  (Marinating too long in an acidic base can cook the fish) Baking the salmon was seamless with stellar results.

Which cooking method do you prefer, baking or grilling, and why?

Baked Salmon with Avocado-Mango Salsa over Coconut Lime Rice

Nourish your body by eating the colors of the rainbow by trying this Baked Salmon with Avocado Mango Salsa over Coconut Lime Rice.


  • 4 (6-8 oz) skinless salmon fillets
  • kosher salt and fresh ground pepper, to taste
  • ½ cup olive oil
  • zest of 1 lime & juice of 2 limes
  • 1 lime, thinly sliced
  • 4 tablespoons honey
  • 3 teaspoons minced garlic
  • ⅓ cup cilantro, roughly chopped
Coconut Rice
  • 1 1/2 cups Coconut Water
  • 1 1/4 cups light, canned coconut milk
  • 1 1/2 cups jasmine rice, rinsed through a strainer
  • zest of a lime (can use lime from salmon)
Avocado-Mango Salsa
  • 1 large ripe mango, peeled and diced
  • 1/2 large red bell pepper, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/3 cup red onion, chopped & *rinsed under cold water
  • 1 large avocado, peeled and diced (see video below)
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp Coconut Water
  • Salt and pepper, to taste


  1. Coconut Lime Rice: In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
  2. Salmon: In medium size bowl whisk together olive oil, lime zest, lime juice, honey, & garlic.  Tear 4 large rectangles of heavy-duty foil, large enough to encase each piece of salmon.  Set 3-4 slices of lime down center of foil. Place each salmon on top of the lime slices bringing up the sides. Pour 1/4 of the marinade over each piece of salmon sprinkling with salt & pepper.  Seal loosely and place in 450F degree oven or on a medium grill for 10-12 minutes
  3. Avocado Mango Salsa: While the salmon is cooking prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
  4. Serve: Place Coconut Lime Rice in the center of each plate, top with Salmon drizzled with chopped cilantro.  Spoon Avocado Mango Salsa over Salmon or if preferred on the side.

Hungry for more?  Savor these!

Salmon Stir-Fry with Zucchini Pasta

Salmon Poached in Coconut Milk

Salmon with Orange and Fennel Salad


Tools used to make this dish:

Microplane Zester

Lime Juicer

OXO Mesh Strainer

Flexible Cutting Boards

Wusthof Santoku Knife

Lamson Sharp Fish Spatula

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  1. Colorful and tasty! Can’t beat that combo. Really inspired dish — thanks.

  2. One of my favourite meals after weight training! I paired it with some quinoa, sometimes protein bread though.

  3. I love salmon and am always on the hunt for new recipes! This looks incredible, Vicki!!!

  4. I love all the beautiful colors in this dish. Sounds like you and your daughter are two peas in a pod when it comes to cooking! 

  5. What a fun-filled four days! This baked salmon looks so beautiful and colorful too. What fun to cook with your daughter – I have a bit of envy. 🙂

  6. Wow, your salmon looks delicious and I love everything on the plate…the mango salsa and the coconut rice…great combination!
    Thanks for the recipe Vicki…have a wonderful week 🙂

  7. Sounds absolutely delicious, and the coconut lime rice really takes it over the edge!

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