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    Home » Recipes

    Tropical Fruit Roasted Salmon

    Published: Jun 14, 2019 Modified: Jun 14, 2019 by Candice

    JUMP TO RECIPE PIN RECIPE

    This tropical fruit roasted salmon brings a whole new meaning to peak season freshness. It's sockeye salmon season on the Copper River, and I'm celebrating with these fresh summer fruits and herbs. You'll be blown away by these flavors...so stock up while it's early Summer!

    Salmon topped with summer fruit and fresh herbs on a cutting board.

    Tropical Fruit Salsa for Fish

    Fruit and salmon are a match made in heaven! In the summertime, my fridge is packed with tropical fruits. And roasting fruit brings out all the delicious flavors and sweetness in a way that pairs perfectly with the salmon. Here's how you make it...

    Salmon Recipe with Roasted Mango, Kiwi, & Strawberries

    Add the sockeye filet to a baking sheet. Season with the salt and pepper.

    Deep red salmon on a cutting board.

    Top with the fresh fruit. Drizzle the avocado oil over the fruit.

    Cook 13-16 minutes at 375F, depending on the thickness of the fish. You will know know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the center.

    Remove from oven and top with your sprouts, basil, and mint. Serve immediately!

    Close up shot of tropical fruit and fresh herbs on salmon filet.

    What is the best salmon to use?

    The best salmon you can use is the freshest salmon you can find! If you're buying frozen, you have a little more flexibility. But if you are buying fresh, buy what is in season! I almost always use Copper River Salmon, and I buy the variety that is in season.

    Flatlay of red salmon on a cutting board.
    Print Recipe
    5 from 2 votes

    Tropical Fruit Roasted Salmon

    This tropical fruit roasted salmon brings a whole new meaning to peak season freshness. Get ready to be blown away by these Summer flavors!
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Main
    Cuisine: American
    Servings: 4
    Calories: 337kcal
    Author: Candice

    Ingredients

    • 1.5 lbs Sockeye filet
    • ¼ teaspoon sea salt
    • ¼ teaspoon white pepper
    • 3 strawberries thinly sliced
    • 1 small mango thinly sliced
    • 1 golden kiwi peeled and thinly sliced
    • 1 blood orange quartered, then sliced ¼" thick slices
    • 2 tablespoon avocado oil
    • 2 tablespoon radish sprouts optional
    • 2 tablespoon fresh basil chiffonade
    • 2 tablespoon fresh mint chiffonade

    Instructions

    • Preheat the oven to 375.
    • Add the sockeye filet to a baking sheet. Season with the salt and pepper. Top with the fresh fruit. Drizzle the avocado oil over the fruit.
    • Cook 13-16 minutes, depending on the thickness of the fish. You will know know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the center.
    • Remove from oven and top with your sprouts, basil, and mint. Serve immediately!

    Notes

    You can use olive oil instead of avocado oil. 
    For extra pizazz, lightly drizzle with balsamic vinegar before serving.

    Nutrition

    Calories: 337kcal | Carbohydrates: 8g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 221mg | Potassium: 917mg | Fiber: 1g | Sugar: 6g | Vitamin A: 645IU | Vitamin C: 24.9mg | Calcium: 29mg | Iron: 1.5mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    Looking for delicious ways to cook salmon?

    Click here to peruse all my favorite salmon recipes!

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    1. Di

      July 09, 2022 at 4:52 pm

      Would be possible to serve this room temperature in salad for a picnic ?
      Thanks,
      Di

      Reply
      • Candice

        July 10, 2022 at 8:20 am

        Hi Di, according to the FDA, "Never leave seafood or other perishable food out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90°F. Bacteria that can cause illness grow quickly at warm temperatures (between 40°F and 140°F)."

        Reply
        • Di

          July 17, 2022 at 10:06 am

          Thanks ~ I would keep it at the right temperature ~ I would just like to serve cold vs hot as that is easier to maintain for picnic ~ going to see Tempest this looks like Prospero’s Feast. Food safety my biggest concern

          Reply
          • Candice

            July 19, 2022 at 2:17 pm

            Perfect! Can't wait to hear what you think, Di.

            Reply
    2. Mimi

      December 11, 2019 at 12:58 pm

      This is so beautiful. I have a ton of salmon in my freezer because my husband went to Alaska fishing a while back. It’s also my favorite fish, and so lends itself to toppings and seasonings. This fruit mixture is really unique and I can’t wait to make it, but I’ll have to wait for springtime.

      Reply
      • Candice

        December 16, 2019 at 7:01 pm

        This makes me so happy to hear, Mimi... sounds like a great stash! Can't wait to hear what you think!

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE
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