An impressive plateful, packed with flavour and superfood goodness! Find out more about good mood food here.

Preparation Time: 20min
Cooking Time: 1hr 10min
Serves: 4

1. For the sweet potatoes: Bake the sweet potatoes in an oven (180°C fan) for around 50min or until they are cooked through. Once cool enough to hold, cut them open and scoop out the flesh into a bowl. Add the chipotle paste and 2tbsp olive oil and season. Mix together well.
2. For the salsa: Heat a deep frying pan and add 2tbsp olive oil. Add the onions, garlic, sweetcorn, and season. Cook for 4-5min until the onions start to soften.
3. Add the black beans and cumin and cook for 2-3 min.
4. Remove from the heat and stir in the tomatoes, lime juice and coriander. Taste and adjust the seasoning if required.
5. For the salmon: Slice down the centre of the salmon portion (lengthways), try not to slice through the skin. Open the salmon (it should have a butterfly shape). Sprinkle with the BBQ rub if using, and then brush with a little olive oil. (The dish works just as well with natural salmon. There’s plenty of flavour throughout the dish)
6. Heat up a grill pan or frying pan. Cook the salmon on a medium heat for 3-4min before turning it over. Cook for a further 3-4min or until the salmon is cooked.
7. To serve, place the sweet potato mash on the plate, placing the salmon on top. Spoon the salsa over the salmon and around the plate.

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