Cajun Style Salmon and Smashed Potatoes

In a medium bowl, combine a good drizzle of oil with the Cajun spice mix. Season with salt and pepper.

Add the salmon to the bowl and coat in the oil and spice to marinate. Set aside for now.

While the salmon marinates, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then thinly slice the mango pieces (discard the stone). 

Roughly chop the coriander (stalks and all).

In a large bowl, combine the juice from the lime with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the coleslaw mix and mango to the bowl of dressing and toss together. Set aside for now.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.

Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

Roast the salmon on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once the salmon is cooked, drizzle the honey (see pantry for amount) over the salmon.

Just before everything's ready, add the coriander to the coleslaw and toss together.