- Pre-heat oven 180°C fan
- Make the salsa by mixing the tomatoes, red onion, red chilli and coriander together. Season with salt, pepper, sugar and 1 tbsp olive oil. Cover with cling film and place in the fridge until needed.
- Place the peppers on a non-stick baking tray, season with salt & pepper and drizzle with olive oil.
- Remove the salmon fillets from the pack and place on the baking tray next to the peppers. Lightly drizzle the salmon with olive oil and season with salt and pepper.
- Place the salmon and peppers in the middle of the oven and cook for 20 minutes or until the salmon is cooked.
- While the salmon is cooking, peel and half the avocado, remove the stone and dice, place the avocado in a bowl. Add half the salsa to the avocado and with the back of a fork, mash mixing the avocado and salsa together. Taste and season if needed.
- Lay a piece of cling film over the mashed avocado to help stop oxidisation and place in the fridge
- When the salmon is ready, remove from the oven. Divide the avocado mix between 2 plates. Place a portion of salmon onto the avocado mash and scatter the peppers around the avocado. Pour the remaining salsa over the salmon and drizzle with a little extra olive oil.
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