This is one of those meals that makes you feel like you really have your life together. It’s fresh, colourful, filling, and somehow still comforting. The mango quinoa salad is bright and crunchy with a little heat and citrus, and the honey dill salmon on top ties everything together in the best way.
It’s perfect for a lighter dinner that still satisfies – or one of those meals you make once and then crave again two days later.
⭐ Why You’ll Love This Recipe
- Fresh, vibrant, and filling
- High in protein and nutrients
- Perfect balance of sweet, tangy, and savoury
- Great for meal prep or entertaining
- Feels fancy but is actually very easy
🧄 Ingredients (Serves 4)
Salmon
- 4 salmon fillets (about 5 oz each)
- ⅓ cup mayonnaise
- 2 tbsp honey
- 2 tbsp fresh dill, finely chopped
- Salt & pepper, to taste
Mango Quinoa Salad
- 1 cup dry quinoa, cooked and cooled
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ¼ cup red onion, finely diced
- 1 cucumber, diced
- 1 large mango, diced
- Juice of 1–2 limes (to taste)
- Salt, to taste
🍳 How to Make It
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix mayonnaise, honey, fresh dill, salt, and pepper. Coat the salmon fillets evenly with the honey dill sauce.
- Place salmon on a lined baking sheet and bake for 15–18 minutes, or until cooked through and flaky.
- While the salmon cooks, prepare the salad. In a large bowl, combine cooked quinoa, red bell pepper, green bell pepper, red onion, cucumber, and mango.
- Squeeze fresh lime juice over the salad, season with salt, and toss until evenly combined.
- Serve the honey dill salmon over the mango quinoa salad and spoon any extra sauce from the pan over top.
📝 Recipe Notes
- Extra heat: Add a drizzle of hot honey or a pinch of chili flakes to the salad.
- Make it dairy-free: This recipe already is – just double-check your mayo.
- Herb swap: Parsley or chives work if you don’t love dill.
- Meal prep friendly: Store salmon and salad separately for best texture.
🔢 Servings & Nutrition (Estimated) - Servings: 4
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Calories: ~560 kcal | Protein: ~38 g per serving
Honey Dill Salmon with Mango Quinoa Salad
4
servings20
minutes20
minutes560
kcalIngredients
4 salmon fillets (about 5 oz each)
⅓ cup mayonnaise
2 tbsp honey
2 tbsp fresh dill, finely chopped
Salt & pepper, to taste
1 cup dry quinoa, cooked and cooled
1 red bell pepper, diced
1 green bell pepper, diced
¼ cup red onion, finely diced
1 cucumber, diced
1 large mango, diced
Juice of 1–2 limes (to taste)
Salt, to taste
Directions
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix mayonnaise, honey, fresh dill, salt, and pepper. Coat the salmon fillets evenly with the honey dill sauce.
- Place salmon on a lined baking sheet and bake for 15–18 minutes, or until cooked through and flaky.
- While the salmon cooks, prepare the salad. In a large bowl, combine cooked quinoa, red bell pepper, green bell pepper, red onion, cucumber, and mango.
- Squeeze fresh lime juice over the salad, season with salt, and toss until evenly combined.
- Serve the honey dill salmon over the mango quinoa salad and spoon any extra sauce from the pan over top.
FAQs
Can I grill the salmon instead?
Yes! Grill over medium heat until flaky, then spoon the sauce on after.
Can I use frozen mango?
You can, but fresh mango gives the best texture and flavour.
How long will leftovers keep?
Up to 3 days in the fridge. Store salmon and salad separately.
Can I serve this cold?
Absolutely – it’s great as a chilled salad bowl.
Check out my latest recipe! Crispy Baked Chicken Tacos
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