Make the mango jam first. In a medium pot, combine water, sugar, lemon juice and lemon zest. Bring to a boil.
Add mango chunks. Bring to a boil then reduce to low heat. Mash mangoes with a fork or a masher. Simmer until it reaches a thick, jam-like consistency, about 20 minutes. Save ⅓ cup and transfer the rest in a glass container. Store in the fridge.
Salmon
Preheat oven to 360F/180C.
Line a baking dish with parchment paper for easy cleaning. Place salmon fillet in the dish. Season with salt and black pepper. Spread ⅓ cup of mango jam all over it and sprinkle with hot pepper flakes.
Bake for 20 minutes or until salmon flakes easily.
Serve immediately.
Recipe Notes
You could use store-bought mango jam if you're in a hurry or can't find mangoes, but it won't be as good!
Don't skip the hot pepper flakes. Because this recipe is very simple, all the ingredients count!
Nutrition Facts
Baked Salmon with Easy Clean Eating Mango Jam
Amount Per Serving (1 /4th)
Calories 511Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Cholesterol 155mg52%
Sodium 150mg7%
Potassium 1597mg46%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 23g26%
Protein 57g114%
Vitamin A 1470IU29%
Vitamin C 48.6mg59%
Calcium 48mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.