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Mango Glazed Salmon with Red Pepper Couscous

Mango salmon is one of our favorite summertime dishes. Combining omega-3 rich salmon filets and our mango glaze, your taste buds will no doubt be wanting more. This recipe also calls for asparagus and couscous, giving you a perfectly balanced meal with healthy carbs, fats, and protein. The mango flavor pairs perfectly with salmon as the sweetness of the sauce balances the heartiness of the fish.

Asparagus is one of the best vegetables to pair with salmon because you can toss them both in the oven for the same cooking time and come out with a nicely timed meal, all on one sheet pan. Other vegetables that go well with salmon in the oven are green beans, squash, and peppers.

Easy of Making: Easy

Benefits of Salmon

Salmon boasts a wealth of nutritional benefits including B12, Vitamins A and D and Omega-3 fatty acids. While Vitamins A and D have been proven to help boost immunity and B12 keeps your body making DNA and nerves happy, the true hero of salmon is the Omega-3s. Omega-3s help keep the cardiovascular system in check, reducing artery inflammation, lowering cholesterol levels and maintaining a healthy blood pressure.

Salmon is also a fantastic option for your daily protein intake, providing high protein counts and low saturated fats. Protein is essential to the body to prevent muscle loss, and protect your bones, among various other benefits. 

Meal Prep Tips for Mango Glazed Salmon with Red Pepper Couscous

Choosing the right salmon filet:

Whether you’re shopping at your local fish market, or grocery store there are several tips for picking out the perfect filet of salmon to make for this recipe:

  1. Feel: Touch the salmon with your finger and check to make sure the flesh bounces back and does not leave a sign of your fingerprint. 
  2. Smell: Pick up your package and check for any smells that appear to be off. While salmon can have a fishy smell, ensure that your chosen package doesn’t smell spoiled or rotten. 
  3. See: Salmon should have a bright orange-red hue. Any salmon that starts to lose its color is likely past its prime. Another thing to look for is moisture, avoid any filets that appear to be dried out. 

How Long to Bake Mango Glazed Salmon

The exact timing for your salmon will depend on the thickness of your filet. We recommend starting with 10 minutes in the oven and then checking every minute thereafter. Salmon can overbake and dry out quickly so it’s important to keep an eye on it. The perfect salmon will flake to the touch of a fork or finger and be an opaque pink on the outside and slightly translucent in the center. 

Tip: When salting your salmon before baking, only do so right before adding to the oven. Doing too far in advance can draw out the moisture in the dish and leave you with a dry fish.

Mango Glazed Salmon with Red Pepper Couscous

This mango-glazed salmon recipe is quick and easy and full of flavor. It's the perfect busy weeknight meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Asian, Mediterranean
Servings 2


  • knife
  • cutting board
  • sauce pot
  • sheet pan


Salmon and Asparagus

  • 12 oz salmon
  • 6 oz asparagus
  • 1 tbsp hoisin sauce
  • 1 tbsp Saucy Lips Tangy Mango Sauce
  • 1/4 tsp garlic powder or 1 tbsp minced garlic
  • 1/4 tsp salt
  • 1 tbsp olive oil


  • 1/2 cup dry couscous
  • 1 cup water
  • 1/4 cup green onions (diced)
  • 1/2 cup red bell pepper (diced)
  • 1/4 tsp salt
  • 1/4 tsp garlic powder or 1 tbsp minced garlic
  • 1 tbsp olive oil


  • Pre-heat oven to 400F
  • Place salmon and asparagus on a sheet pan lined with parchment paper. Marinate salmon with hoisin sauce and mango sauce. Drizzle olive oil on the asparagus and mix well
  • Place salmon and asparagus in the oven for 10-12 minutes
  • Meanwhile, start cooking the couscous. Add oil to a heated sauce pan on medium high heat
  • Add green onions and green pepper to the sauce pan and saute until they soften.
  • Then, add water and bring it to a boil. Add the couscous and stir well. Once the water is boiling, turn off the heat and let the couscous absorb all the water (about 7 to 10 minutes)
  • Once the couscous is cooked, fluff it with a fork.
  • Remove the salmon and asparagus from the oven and serve with the couscous. Eat and enjoy!

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