Creole Salmon with Mango Salsa

Charmaine Lu -
  • 1 tsp oregano
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 2 limes, zest and juice
  • 1 crushed garlic clove
  • 3 tbsp olive oil
  • 3 yellow capsicums, cut into chunks
  • 2 red onions, cut into wedges
  • 2 x 400g tins of black beans, drained
  • 850g side of salmon
  • For the Salsa
  • 3 avocados, chopped
  • 1 ripe mango, chopped
  • 1 chopped red chilli
  • Bunch of chopped coriander
  • Preheat the oven to 200C. Mix the oregano, paprika, sugar, lime zest, garlic and oil in a bowl with some seasoning. Toss in the capsicums, onions and beans with half the spice paste, and add to a roasting tin. Cook in the oven for 25 mins, then lay the salmon on top and brush with the remaining spice mix. Bake for another 25 mins.
  • Meanwhile, mix the ingredients for the salsa and add the lime juice. Toss together, season well, and serve alongside the salmon, vegetables and black beans.
50 mins
4 serving