Cajun Salmon and Mango Salsa Grain Bowls

Marinate and Cook the Salmon:

1. Preheat the oven to 220C/200C fan.
2. Pat the salmon fillets dry. Place onto a large sheet of aluminium foil. Brush each fillet with olive oil and sprinkle the Cajun spice blend evenly on all sides.
3. Drizzle over the honey. Wrap up in the foil and place onto a baking tray. Bake for 12-15 minutes until just cooked through.

Prepare the Tropical Salsa:

1. In a bowl, combine mango, pineapple, red pepper, red onion, and ancho chilli.
2. Add lime juice, coriander, and a pinch of salt. Toss gently to combine.

Make the Sauce:

1. In a small bowl, whisk together Greek yogurt, lime juice, honey, jalapeno green chilli powder, and salt until smooth.

Assemble the Bowls:

1. Heat the grains according to pack instruction and divide between 4 bowls.
2. Top each bowl with a salmon fillet and a generous scoop of tropical salsa.
3. Drizzle the yogurt sauce over the top.

Garnish and Serve:

1. Sprinkle with toasted coconut flakes and extra coriander if desired.
2. Serve with lime wedges.