Roasted trout with avocado-mango salsa | Heart and Stroke Foundation

Ingredients

• 4 (120 g/4-oz) trout fillets
• Canola oil cooking spray
• Juice of 1 lemon or (about 3 tbsp/45 mL)
• 1 tbsp (15 mL) canola oil
• 1/4 tsp (1 mL) ground black pepper
• 2 lemons, whole
• 1 mango, peeled and cut into 1/2 inch (1.25 cm) cubes
• 1 medium avocado, peeled and cut into 1/2 inch (1.25 cm) cubes
• 1/2 red onion, diced
• 1 tbsp (15 mL) lime juice
• 1 tsp (5 mL) chili pepper powder
• 2 tbsp (30 mL) cilantro, chopped