Serves 4- inspired by the feed feed
1 TB Tajin Seasoning + 1-2 tsp. for salsa
1 tsp. Cumin
1 tsp. Smoked Paprika
1 ½- 2 lbs Salmon
1 TB Olive oil
1- 14 oz. can black beans, drained
1 mango, diced
½ red onion, small dice
1 jalapeno, small dice
1 lime, juiced or Red wine vinegar if no limes
¼ C. cilantro, chopped
1 pint guacamole
Optional: tortillas, potatoes, cotija cheese
1. Preheat the oven to 325F and line a rimmed baking sheet with foil or parchment. Remove salmon from refrigerator and let get to room temp.
2. Drizzle olive oil on salmon and then cover generously with 1 TB. Tajin, cumin and paprika.
3. Bake in oven for 25 min. if thinner, 30 min if fatter. Inner temp of salmon should reach 145.
4. While the salmon is baking, add the black beans, mango, onion, jalapeño, cilantro to a bowl and toss to combine. Season to taste with 1-2 tsp. tajin and lime juice and let sit to marinate.
5. Remove salmon from oven and serve with black bean mango salsa and guacamole, warm tortillas or roasted potatoes go well…a little cotija cheese on top is nice too!
** Tajin is easily found at HEB by the avocados, it is a chili lime salt you will want to put on everything!
**If you don’t have time to let salmon get to room temp, you might have to add 5 minutes to cooking time since this is a low and slow roast.
***If mango is not your thing, use cherry tomatoes.