20 minutes

3-4 servings

450-500g salmon fillet 3 tablespoons olive oil 3 minced garlic cloves salt & pepper

1 diced Pico Ready-To-Eat avocado
3⁄4 cup diced Pico Ewais Mango
3 tablespoons chopped Pico coriander 1⁄2 teaspoon chopped chili (optional)
2 lime juice
1 tablespoon black seeds

Preheat oven to 180C degrees. Brush salmon with one tablespoon olive oil and marinate with garlic, salt and pepper. Place in the oven for 15-20 minutes until cooked through.

In the meantime, use a bowl to mix the diced avocado and mangoes with the chopped coriander, chili, black seeds, rest of the olive oil and lime juice. Sprinkle salt and pepper.

Place avocado mango salsa over the hot salmon and garnish with more coriander and black seeds. Serve warm.