I’m always looking for new ways to prepare salmon because we so love it! This thai mango baked salmon with roasted veggies is not only a complete meal, but it’s a simple meal. Once you check out the ingredients and directions then watch the quick 47 second video, you’ll be convinced!
What I love about this recipe is that the salmon is just so moist tender and flavorful. Textures are important to me when eating, and this salmon has the creaminess of the sauce and the little crunch of the toasted almonds on top.
Using the scoring technique allows the thai mango creamy sauce to oooozzz more into the meat and boost the flavor. And, scoring is not difficult at all. Watch the video and you’ll get the hang of it real quickly. What’s most important is having a really sharp knife!
1 large beet, peeled and in sliced rounds (about ¼” to ½” each)
8-10 baby potatoes, sliced lengthwise in halves
¼ cup extra virgin olive oil
1 tsp. sea salt
1 tsp. coarse ground pepper
SALMON: Take a large piece of doubled foil and make a ‘container’ with it that is about the size of your piece of salmon.
Line a cookie sheet with parchment paper.
In a small bowl, combine the mayo, yogurt, mango sauce, garlic paste, salt and pepper. Blend well.
Score the salmon with a sharp knife, about one-fourth inch into the flesh side. Make a criss cross pattern. This will allow some of the topping mixture to ooze in.
Coat the flesh slide with the mayo/yogurt mixture working gently into the crevices made with the scoring.
If there’s any extra coating put it on the bottom of the tin foil ‘container’. Put the salmon in the foil container. Top with the almonds.
VEGETABLES: Place the sliced veggies in a large mixing bowl. Toss and coat with the olive oil, salt and pepper. Lay alongside the foil container with the salmon.
Bake in a preheated 400 oven 20 minutes. Remove and let the salmon and veggies rest. Ready to eat!
Choose your favorite vegetables. You simply want to ensure that all will cook withing the time the salmon cooks. Or remove salmon and cook veggies longer if not done.
If you're using potatoes, slice into smaller pieces or precook somewhat in the microwave.
Use veggies that will retain their shape during this cooking like zucchini, broccoli flowerettes, asparagus (thicker variety), baby potatoes (sliced in halves), cubed onions (leave root attached and the layers of the onion cubes won't fall apart), medium diced turnips/beets (beets will fade on the other veggies).
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