Moroccan salmon with beans and warm tomato salsa

Instructions

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1 Preheat oven to 180°C. Line a tray with baking paper and place salmon and tomatoes on it. Rub Moroccan spice mix on top of salmon. Bake in oven for 10-15 minutes, until salmon is just cooked through.

2 Meanwhile, in a bowl, combine capsicum, spring onion, beans and corn. Chop most of the coriander, reserving some leaves for garnish, and add to salad. In a small bowl, combine vinegar and oil and season to taste with pepper. Add half of the dressing to salad and mix well to combine.

3 Remove salmon and tomatoes from oven. Place tomatoes in a bowl with remaining dressing.

4 Serve salmon on top of bean mixture, with warm tomato salsa over the top. Garnish with extra coriander.