Blackened Salmon with Mango Salsa & Asparagus

• 30 min total
• 15 min hands-on
• Serves 4
• 470 kcal
• 38 g protein

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Ingredients

• 1 bunch asparagus, tough ends snapped off
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 4 salmon fillets (6 oz each)
• 1 mango, ripe, diced
• ¼ red onion, finely diced
• ½ bunch cilantro, chopped
• 2 limes
• salt
• black pepper

Method

1. Heat the oven to 425°F (220°C) with a rack in the upper third, and line a large rimmed baking sheet with foil. Toss the asparagus on the sheet with 1 tsp of the oil and a pinch of salt and spread it to one side.
2. Mix the paprika, garlic powder, thyme, ¾ tsp salt and ½ tsp pepper in a small bowl. Pat the salmon dry, brush the tops and sides with the remaining oil and press the spice rub on thickly. Set the fillets skin-side down next to the asparagus.
3. Roast 8–10 minutes, then switch the oven to broil and cook 2–3 minutes more, until the crust is dark and the salmon flakes easily in the thickest part (145°F / 63°C). The asparagus should be tender and browned at the tips.
4. Meanwhile, make the salsa: stir the mango, red onion and cilantro with the juice of 1 lime and a pinch of salt. Cut the second lime into wedges.
5. Spoon the salsa over the salmon and serve with the asparagus and lime wedges.

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