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By Sophie Van Tiggelen 2 Comments

Oven Baked Salmon with Papaya-Mango Salsa (Paleo – AIP)

Oven Baked Salmon with Papaya-Mango SalsaAre you looking for something different for the holidays?  Something less mainstream than turkey or lamb, but still festive and special?  Look no further!  This oven baked salmon with papaya-mango salsa is just the ticket.  Colorful, grand, and a crowd pleaser for sure.  Plus it will be ready with a minimum of preparation in the kitchen, leaving you more time to spend with your guests!

* * *

OVEN BAKED SALMON

WITH PAPAYA-MANGO SALSA

* * *

Oven Baked Salmon with Papaya-Mango SalsaStart with a slab of fresh salmon, preferably wild caught.  The usual serving is between 4 to 6 ounces per person.  Apply a generous coating of extra virgin olive oil, sprinkle with sea salt, and it is ready to go in the oven.

Oven Baked Salmon with Papaya-Mango SalsaThis splendid papaya-mango salsa is the perfect companion for an oven baked salmon! Refreshing, bursting with flavors, and loaded with beneficial vitamins!  The sweet and sour bite of the salsa pairs so well with the earthy notes (or should I say oceanic!) of baked salmon.  This combination is just delectable!  The salsa will keep well in the refrigerator for a few days if you end up with too much for one meal.

Oven Baked Salmon with Papaya-Mango Salsa

Oven Baked Salmon with Papaya-Mango Salsa (Paleo - AIP)
 
Print
Prep time
30 mins
Cook time
12 mins
Total time
42 mins
 
This recipe is 100% paleo autoimmune protocol compliant.
Author: Sophie Van Tiggelen
Recipe type: Seafood
Cuisine: Paleo Autoimmune Protocol
Serves: 4
Ingredients
  • 1 1/2 pound wild Sockeye salmon fillet (4 to 6 ounces per person)
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt, or more to taste

  • Mango-Papaya Salsa:
  • 1/2 papaya, peeled, seeded, and chopped
  • 1 mango, peeled and chopped
  • 1 small cucumber, peeled and chopped
  • 1/4 cup chopped red onion
  • 4 scallions, chopped
  • 1/3 cup chopped fresh cilantro

  • Lime vinaigrette:
  • Juice of one lime
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • Pinch of sea salt
Instructions
  1. First prepare the salsa. In a large bowl, combine the papaya, mango, cucumber, onions, scallions, and cilantro.
  2. In a small dish, combine the lime juice, olive oil, honey, and salt. Mix well and pour over the salsa. Keep the salsa in the refrigerator until ready to serve.
  3. Heat up the oven to 350° F.
  4. Grease a baking sheet with 1 tablespoon of olive oil. Place the salmon skin down on the baking sheet and rub the remaining tablespoon of olive oil on the fish.
  5. Bake in the oven for about 12 minutes. You may have to adjust the cooking time (see note below). The fish is done when the meat barely starts to flake when tested with a fork.
  6. Serve the salmon hot out of the oven with a generous portion of papaya-mango salsa, and a salad on the side.
  7. Bon appétit!
Notes
The cooking time of the salmon will depend on the thickness of the fillet. Please refer to this cooking time table to adjust your cooking time.
3.5.3208

Oven Baked Salmon with Papaya-Mango Salsa

The recipe for this Oven Baked Salmon with Papaya-Mango Salsa has been shared on: Paleo AIP Recipe Roundtable

Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: AIP Seafood recipes Tagged With: AIP, autoimmune protocol, baked salmon, celebrations, fish, holidays, mango, paleo, papaya, salmon, salsa, seafood

About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.

Reader Interactions

Comments

  1. Elizabeth says

    February 3, 2016 at 7:50 am

    I thought honey was prohibited on AIP?

    Reply
    • Sophie Van Tiggelen says

      February 3, 2016 at 8:11 am

      Hello Elizabeth,

      Honey is ok on the autoimmune protocol. Just consume with moderation because it is still a sugar 🙂

      Reply

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Hi! I'm Sophie - welcome to the blog! I am using the Autoimmune Protocol (AIP) to live well with my autoimmune condition (Hashimoto's). Let me show you how I recovered my health and energy through diet and lifestyle adjustments!

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