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Cajun Spiced Salmon Recipe




  • 2 x 150g salmon fillets, skin on
  • 2tbsp olive oil
  • 2tbsp cajun spice or less if you like
  • 260g/2 ripe plum tomatoes, diced finely
  • 4 spring onions, green part only, sliced
  • handful of fresh coriander and basil leaves
  • 1tsp crushed coriander seeds
  • juice of one lemon
  • salt and freshly ground black pepper
  • 100g baby spinach
  • 40g rocket
  • 30g beansprouts to garnish, optional
  • lemon wedges, to serve


Brush the salmon fillets with a little of the olive oil and sprinkle them with cajun spice. Set aside.

To make the dressing combine the diced tomatoes, spring onions, fresh herbs and crushed coriander seeds with the remaining olive oil, half the lemon juice and some salt and pepper in a bowl. Set aside.

Heat a non-stick frying pan set over a medium heat. Add the salmon and cook for about 4 minutes on each side, taking care not to burn the spices. Transfer to a plate.

While the salmon is resting, wilt down the spinach in a separate hot pan with the remaining lemon juice.

Place the salmon on a bed of spinach and rocket. Spoon over the tomato dressing and garnish with beansprouts, if using. Serve with lemon wedges on the side.

Recipe courtesy of Gut Feeling by Lorraine Maher and Paula Mee, Gill books.


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