Step 1

To make the marinade, add the ancho chilli paste, ½ the honey and the juice of ½ your limes to a bowl and mix to combine.

Step 2

Pop the salmon on a plate, skin-side down. Use a spoon to coat the salmon with the marinade. Set aside at room temperature for 10 mins.

Step 3

For the pickled red onions, finely slice the red onion and add to a bowl along with the juice of ½ the remaining lime and a pinch of salt. Mix to combine then set aside until ready to serve.

Step 4

Place the salmon in the air fryer and cook at 180°C for 8-10 mins (depending on the thickness of your salmon) until cooked through.

Step 5

For the salad, add the olive oil, remaining honey and the juice of the remaining limes to a large salad bowl along with a pinch of salt and pepper. Whisk to combine.

Step 6

Halve the cherry tomatoes and dice the avocado. Drain and rinse the beans. Drain the sweetcorn. Thinly slice the chilli. Add all to the salad bowl and mix to combine.

Step 7

Reserve a few coriander leaves for garnish. Finely chop the rest and toss through the salad before serving.

Step 8

To serve, divide the salad between plates then top with the salmon and pickled onions. Finish with a dollop of yoghurt and the coriander leaves. Serve with tortilla chips, if you like.