Blackened roast salmon with avocado & mango salsa

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

  • Prep:10 mins
    Cook:50 mins
  • More effort

Nutrition per serving

  • kcal 589
  • fat 36g
  • saturates 7g
  • carbs 23g
  • sugars 13g
  • fibre 11g
  • protein 36g
  • salt 0.5g


  • 2 tbsp smoked paprika
  • 1 tsp dried oregano
  • 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
  • 1 garlic clove, crushed
  • 3 tbsp olive or rapeseed oil
  • 3 peppers, cut into chunks
  • 2 red onions, peeled and cut into wedges
  • 2 x 400g cans black beans, drained
  • 850g side of salmon, pin-boned and scaled
  • 3 small or 2 large ripe avocados
  • 1 small, firm ripe mango
  • 1 red chilli, finely chopped
  • small bunch coriander, chopped


Try with salmon fillets

This 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.


  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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