Prep Time: 15 minutes Cook Time: 35 minutes Yield: 2 Servings

Ingredients:

• 2 boneless pink salmon filets

• 1 tbsp smoked paprika

• 1 tbsp light brown sugar

• 1 tsp dried oregano

• pinch of cayenne pepper

• pinch of salt

• zest of 1 lime

• 1 small clove of garlic, minced

• 1 1/2 tbsp olive oil

• 1 large bell pepper, cut into large pieces

• 1 red onion, cut into large pieces

• 1 can (~15 oz) black beans, drained and rinsed

mango avocado salsa:

• 1 large avocado, diced

• 1/2 mango, diced

• 1 chili pepper, finely diced

• 1 lime, juiced

• pinch of coriander

• salt to taste

Instructions:

1. preheat oven to 390 degrees. Mix paprika, brown sugar, oregano, cayenne, salt, lime zest, garlic and olive oil in a small bowl.

2. toss black beans and pepper and onion pieces in about half of the spice mixture and add to a medium roasting tin. Bake for 20-25 minutes.

3. while the vegetables are roasting, prepare the salsa. Combine the diced mango and avocado in a small bowl with chili pepper, juice from the previously zested lime, coriander and a pinch of salt if needed.

4. remove roasting pan from the oven and stir well. Lay the salmon filets on top of the vegetables and brush with the remaining spice paste. Bake for an additional 12-15 minutes, or until salmon is cooked through.

Recipe adapted from "Blackened roast salmon with avocado & mango salsa" from the BBC Good Food blog

Prep Time: 15 minutes Cook Time: 15 minutes Yield: 2 servings

Ingredients:

• 2 boneless pink salmon filets

• 2-3 tbsp olive oil, divided

• 1/2 tbsp Dijon mustard

• zest of 1/2 lemon

• 1/2 tsp salt, divided

• 1/2 tsp ground black pepper, divided

• 4 cups of baby spinach

• 1/2 tsp dried thyme

• 2 cloves of garlic, minced

• 2 tbsp shredded parmesan cheese

Instructions:

1. preheat oven to 400 degrees.

2. combine the Dijon mustard, lemon zest, 1/4 tsp of each salt and pepper, and 1 tbsp of the olive oil. Set aside.

3. heat remaining oil (about 1-2 tbsp) in a large skillet. Add spinach and cook for about 1-2 minutes, or until wilted. Add garlic, thyme, and remaining salt and pepper. Remove from heat and stir in parmesan. Set aside and let cool.

4. carefully cut the salmon filets almost in half longways, creating a pouch. Spoon about half of the mustard mixture inside each of the filets. Next, stuff each filet with half of the spinach mixture. "Close" the salmon and brush with any remaining sauce.

5. bake on a lined, rimmed pan for 12-15 minutes, or until salmon is cooked through.