Salmon with Mango Salsa
This salmon recipe is so refreshing in the summer months. What's more, adding fruit to dishes can often be really appealing to kids which can offer you an easy win for a healthy midweek meal. This recipe can be easily adapted for weaning too- see notes below.
Serves: 4
Prep: 15 Mins
Cooking Time: 30 Mins
Ready In: 45 Mins
- 4 Salmon Fillets
- ~700g Maris Piper Potatoes
- 1 Tbsp Cajun Spice (or to taste)
- Rapeseed Oil
- 1 Mango
- 1/2 Cucumber
- 1 Avocado
- 3 Salad Tomatoes
- 1 Lime
- Peel some potatoes, slice into wedges and coat in some cajun spice and rapeseed oil. Bake at 220C/ 200C Fan for 30 minutes, turning halfway.
- Once the potatoes are in the oven, finely slice a lime and place on some foil. Place 4 salmon fillets on top, drizzle in a little olive oil and fold the foil over to create a parcel. Place in the oven for the last 15 minutes with the potatoes.
- Finally, to make the salsa, finely dice 1 mango, 1/2 a cucumber, 1 avocado and 3 salad tomatoes (deseeded). Squeeze over the juice of one lime.
Method
- Peel some potatoes, slice into wedges and coat in some cajun spice and rapeseed oil. Bake at 220C/ 200C Fan for 30 minutes, turning halfway.
- Once the potatoes are in the oven, finely slice a lime and place on some foil. Place 4 salmon fillets on top, drizzle in a little olive oil and fold the foil over to create a parcel. Place in the oven for the last 15 minutes with the potatoes.
- Finally, to make the salsa, finely dice 1 mango, 1/2 a cucumber, 1 avocado and 3 salad tomatoes (deseeded). Squeeze over the juice of one lime.
Ingredients
- 4 Salmon Fillets
- ~700g Maris Piper Potatoes
- 1 Tbsp Cajun Spice (or to taste)
- Rapeseed Oil
- 1 Mango
- 1/2 Cucumber
- 1 Avocado
- 3 Salad Tomatoes
- 1 Lime
Additional Information
For weaning infants you may prefer to serve the salad in stick shapes rather than being diced- this would make it easier for children who have yet to master the pincer grip. In addition, be mindful of any salt in shop-bought seasoning.
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