Oven-baked salmon with papaya-mango salsa

This salmon is genuinely festive, the kind of dish you would be glad to set down at any table, holiday or otherwise. It is lighter than turkey or lamb, it comes together in well under an hour, and the bright fruit salsa on top makes the whole plate look like a celebration.

Wild salmon is one of the best whole-food sources of omega-3 fats, studied for helping balance the body's inflammatory response, alongside clean protein. The salsa brings papaya and mango, a source of vitamin C, plus cucumber and herbs for brightness, so the plate is as colorful as it is nourishing.

Choose wild-caught fish, and let yourself feel the reverence in that, for the animal and the water it came from. Then make the plate beautiful. Lay the fillet down, spoon the bright salsa over it, and take a breath before you eat. The few minutes of care you give the plate change how the meal lands in a calm body.

Ingredients

For the salmon:

• 1.5 lb wild sockeye salmon fillet (4 to 6 oz per person)
• 2 tbsp extra-virgin olive oil
• 1/4 tsp sea salt

For the salsa:

• Half a papaya, chopped
• 1 mango, chopped
• 1 small cucumber, chopped
• 1/4 cup red onion, chopped
• 4 scallions, chopped
• 1/3 cup fresh cilantro, chopped

For the lime vinaigrette:

• Juice of 1 lime
• 3 tbsp olive oil
• 1 tsp honey (omit for a sugar-free salsa)
• Pinch of sea salt

Method

Make the salsa first. Toss the papaya, mango, cucumber, red onion, scallions, and cilantro in a bowl. Whisk the lime juice, olive oil, honey, and salt together, pour it over the fruit, and stir gently. Cover and refrigerate while you bake the fish. The salsa keeps a few days.

Heat the oven to 350 F and lightly grease a sheet pan. Lay the fillet skin-side down, rub it with the olive oil, and season with the salt.

Bake about 12 minutes, until the flesh barely starts to flake at the thickest part. Thicker fillets take a little longer, so check rather than relying on the clock. Salmon keeps cooking off the heat, so pull it just before it looks fully done.

Serve the salmon hot with a generous spoonful of the cold salsa over the top.

Air fryer variation

The air fryer cooks a fillet fast and keeps the kitchen cool. Brush the salmon with olive oil, season with salt, and place it skin-side down in the basket. Cook at about 380 F for 7 to 10 minutes, depending on thickness, until the flesh just flakes. Spoon the cold salsa over after cooking, not before, so it stays bright. The time is an estimate and worth a test the first time.

*Adapted from asquirrelinthekitchen.com*