Smoky salmon with roast capsicum and chorizo

Step 1

Preheat oven to 200C. Combine the thyme, sweet paprika, smoked paprika, garlic and oil in a small bowl. Place salmon on a plate. Rub 11/2 tablespoons oil mixture over salmon. Season.

Step 2

Place the chorizo and combined capsicum on a large baking tray. Drizzle over the remaining oil mixture. Season. Toss gently to combine. Bake for 15-20 minutes or until capsicum and chorizo are tender and start to brown.

Step 3

Preheat a barbecue grill or chargrill on high. Cook the salmon for 3-4 minutes each side for medium or until cooked to your liking.

Step 4

Combine the beans and capsicum mixture in a large bowl. Divide the bean mixture among plates. Top with the salmon and a dollop of aioli.