Mexican Salmon Bowl

Lunch, Dinner

Serves: 1

Ingredients:

• 1 salmon fillet

• 1 tsp olive oil

• 3 tbsp sweetcorn

• 3 tbsp kidney beans

• 1/2 tsp paprika

• 1/2 tsp cumin

• 1 tbsp tomato puree

• 6 cherry tomatoes

• 1/2 red onion

• squeeze of lime juice

• pinch of coriander

• 1/2 avocado

• 25g grated cheese

• handful of iceberg lettuce

Instructions:

1. Preheat oven at 180 degrees

2. Place salmon into an oven dish, season with a little lime juice and sprinkle over  a small bit of paprika powder

3. Cover with foil and place into the oven for around 15-20 minutes (check it's cooked in the thickest part of the fillet)

4. Halfway through the cooking, remove foil from the salmon

5. In a pan, add the olive oil, sweetcorn, kidney beans, paprika, cumin and tomato puree

6. Mix around, ensure the sweetcorn and the kidney beans are well coated

7. Allow to cook on a low heat for around 10 minutes, stirring often so it doesn't stick

8. Prepare the tomato salsa by slicing cherry tomatoes in half and slicing red onion into thin pieces, add to a bowl

9. Squeeze in a little lime juice and a pinch of dried coriander

10. Mix around and pop the salsa into the fridge until salmon is ready

11. Grab a plate or large bowl, add grated cheese, iceberg lettuce, tomato salsa, avocado, kidney bean mixture and salmon when ready

12. Top with some fresh coriander if you have some, if not, serve and enjoy