Blackened roast salmon with avocado & mango salsa served alongside

Blackened roast salmon with avocado & mango salsa

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(4 ratings)

Prep: 10 mins Cook: 50 mins

More effort

Serves 4-6

Use punchy Cajun spices to flavour this salmon dish. The fresh avocado and mango salsa and the zingy lime juice cuts through the spicy flavours of the salmon

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving (6)

  • kcal589
  • fat36g
  • saturates7g
  • carbs23g
  • sugars13g
  • fibre11g
  • protein36g
  • salt0.5g
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Ingredients

  • 2 tbsp smoked paprika
  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 garlic clove, crushed
  • 3 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 peppers, cut into chunks
    Peppers

    Pepper

    pep-iz

    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
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

For the salsa

  • 3 small or 2 large ripe avocados
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 small, firm ripe mango
  • 1 red chilli, finely chopped
  • small bunch coriander, chopped

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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Chris Hall
9th Apr, 2019
I don't usually have disasters with the recipes here, but this was one of them. It's possible I had the oven a bit too high (it's temperamental) but I followed the recipe and the beans that weren't under the salmon turned out like little lumps of charcoal. I will make this again as it was nice but I'll just roast the peppers and onions first and add the beans at the same time as the salmon
pettle
29th Mar, 2019
5.05
Very nice recipe- I didn't bother with the beans and as we didn't have any advocado I added chopped onion, corriander, tomato and cucumber to the salsa and some garlic and lime juice. I'll be making again at Easter
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