The thing you really have to be cautious of here is not to overcook the black beans or else they come out like little lumps of coal!

Serves 2 

2 tbsp smoked paprika

1 tsp dried oregano

Pinch of cayenne pepper

1 tbsp soft light brown sugar or coconut sugar

1 lime zested then juiced

1 garlic clove crushed

2 tbsp olive oil

2 peppers cut into chunks

1 red onion peeled and cut into wedges

1 x 400g can black beans, drained

2 salmon fillets 


1 large avocado roughly chopped

Half a mango roughly chopped

1 red chilli finely chopped

Small bunch of coriander roughly chopped

  1. Preheat the oven to 180C. Mix the paprika, oregano, cayenne pepper, sugar, lime zest, garlic and oil in a bowl to make a paste.  Add a pinch of salt.  Mix well.
  2. Place the peppers & onions in another bowl and add half the paste. Give it all a good toss and place on a large baking sheet or roasting tin.  Cook for 25 mins.
  3. Brush the remaining paste over the top of the salmon fillets.
  4. Remove the tray from the oven and add the black beans. Give it all a good mix. Place the salmon fillets on top skin side down.  Bake for a further 10 mins.
  5. Meanwhile, make the salsa. In a bowl add the chopped avocado and mango, chilli, coriander and the lime juice from the zested lime.  Add a pinch of salt and give a good mix.
  6. Remove from the oven. Serve the salmon with the salsa.