Mango-Cilantro Salmon with Lemon-Dill Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon fillets topped with a vibrant mango-cilantro salsa, served alongside a medley of roasted root vegetables for a balanced, nutrient-packed dinner. This pacific northwest-inspired whole30 (high protein) ready in about 40 minutes pairs (4 oz / 113g each) salmon fillets, (100g), diced mango, (15g), chopped fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 395 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (13 ratings) Prep: 15 min Cook: 25 min Serves 2 Pacific Northwest cuisine 395 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup carrots (120g) and 1 cup parsnips (120g) with 1 tbsp extra-virgin olive oil (15ml), 1/2 tsp sea salt, and 1 tsp fresh dill (2g); spread evenly on a parchment-lined baking sheet and roast for 20-25 minutes until tender and golden at the edges, flipping halfway through.
  2. Step 2: While vegetables roast, combine 1/2 cup diced mango (100g), 3 tbsp chopped cilantro (15g), and 1 tbsp lime juice (15ml) in a small bowl; set aside to let flavors meld.
  3. Step 3: Pat 4 salmon fillets (4 oz / 113g each) dry with paper towels, season both sides with 1/4 tsp sea salt, and place skin-side down in a cold skillet; heat over medium-low for 4 minutes until skin is crisp, then flip and cook for 5-6 minutes until the internal temperature reaches 125°F (52°C) for medium-rare.
  4. Step 4: Divide roasted vegetables between two plates, top with a salmon fillet, and spoon the mango-cilantro salsa over the salmon; finish with a sprinkle of fresh dill (2g) and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Mango-Cilantro Salmon with Lemon-Dill Roasted Root Vegetables take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mango-Cilantro Salmon with Lemon-Dill Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (100g), diced mango from drying out.

Can I substitute ingredients in Mango-Cilantro Salmon with Lemon-Dill Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mango-Cilantro Salmon with Lemon-Dill Roasted Root Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mango-Cilantro Salmon with Lemon-Dill Roasted Root Vegetables high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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