- 2 tbsp smoked paprika
- 1 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- ½ tsp cayenne pepper (or just a pinch if you want less heat)
- 1 tbsp soft light brown sugar
- 2 limes, zested, 1 juiced and 1 cut into wedges
The same shape, but smaller than…
- 1 garlic clove, crushed
- 3 tbsp olive or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 3 peppers, cut into chunks
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 red onions, peeled and cut into wedges
- 2 x 400g cans black beans, drained
- 850g side of salmon, pin-boned and scaled
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
For the salsa
Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.
Try with salmon filletsThis dish works well with individual fillets of salmon, too. Just reduce the final cooking time to 12 mins. You could also use whole sea bream or bass – the timings will vary depending on the size of the fish.