Blackened salmon with mango chickpea salsa

Quick and tasty, it works as a ‘take to work’ lunch option too (just add the avo before serving).

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Total Time 20

Servings: 2 people

Course: Lunch, Main Course

2 salmon fillets
2 tsp mixed bbq smokehouse spice blend OR use approx. ½ a tsp each of smoked paprika, cayenne pepper, black pepper, garlic, chilli flakes, and a squeeze of honey to make your own blend
For the mango salsa 1 ripe mango, diced (I use defrosted frozen mango)
1 avocado diced
½ small red onion finely chopped
½ red chilli
1 tin chickpeas drained and rinsed
Juice of 1/2 lime
Small handful fresh parsley finely chopped
½ tsp garlic granules.

Heat an air fryer or pre heat the oven to 200°C (fan). Pat the salmon dry and lightly coat with the seasoning blend. Air fry for 7–9 minutes or roast in the oven for 10–15 minutes, until blackened on the outside and just cooked through.
Meanwhile, prepare the salsa. Add the mango toa bowl with the avocado, red onion, chilli, chickpeas, lime juice, parsley and garlic granules. Season with black pepper and set aside.
Remove the salmon from the oven. Add salt to the salsa just before serving to keep it fresh and avoid going watery. Split the salsa between bowls and serve the salmon on top.