Mexican salmon
Serves: 4
Total time: 
Photographed by Laura Edwards
Mexican salmon
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
388Kcal
Fat
20gr
Saturates
4gr
Carbs
24gr
Sugars
4gr
Fibre
4gr
Protein
28gr
Salt
0.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 500g potatoes, peeled and cubed
- 1 tbsp olive oil
- ½ tsp paprika
- 4 x 120g boneless salmon fillets
- 2 large vine tomatoes, deseeded and diced
- ½ small red onion, finely chopped
- 1 avocado, stoned and diced
- 1 red chilli, deseeded and finely chopped
- ½ x 28g pack fresh coriander, leaves chopped
- 2 limes
Step by step
- Preheat the oven to 200°C, fan 220°C, gas 7. Toss the potatoes in the oil and half the paprika. Season and spread out in a single layer on a large nonstick baking tray. Bake in the oven for 20 minutes, turning halfway.
- Lay the salmon fillets on top of the potatoes, sprinkle with the remaining paprika; season. Bake together for 10 minutes.
-
Meanwhile, make the salsa. Mix the tomatoes, red onion, avocado, chilli, coriander and the juice of 1 lime in a bowl. Season.TipThis works well with strips of chicken breast, too - bake it for an extra few minutes to ensure it's cooked through
- Remove the salmon and potatoes from the oven and spoon over the salsa. Serve with extra lime wedges.
