The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cajun-spiced Salmon Burrito Bowl
Fresh, sustainably caught salmon fillet gets coated in punchy Cajun spices in this delicious burrito bowl. Paired with chipotle-roasted squash, crispy kale and a zingy tomato pico de gallo. Fibre-rich black beans on the side to up the fibre. Creamy avo because who can resist.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 80g sliced kale
- 1 chilli
- 200g baby tomatoes
- 1 avocado
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 460g black beans (Rehydrated black beans, water, salt.)
- 1 unwaxed lime
- 1 onion
- 1 handful of fresh coriander
- 4 salmon fillets (Fish)
- 1 small butternut squash
Nutritional Information
Calories: 656
Protein: 43g
Carbs: 51g
Fat: 37g
Cajun-spiced Salmon Burrito Bowl
Fresh, sustainably caught salmon fillet gets coated in punchy Cajun spices in this delicious burrito bowl. Paired with chipotle-roasted squash, crispy kale and a zingy tomato pico de gallo. Fibre-rich black beans on the side to up the fibre. Creamy avo because who can resist.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a peeler, a sieve & 2 medium bowls
Get started
- Peel and halve the squash lengthways, discard the seeds, and cut into 2cm chunks
- Place the squash onto a lined baking tray and toss with half the Cajun spice, 1 tsp oil and a pinch of salt and pepper. Roast for 20 mins
- Place the salmon, skin-side down, onto the other lined baking tray, sprinkle with the remaining Cajun spice (use less for less heat), 1 tsp oil and salt and pepper. Bake for 20 mins, until cooked through
Make the bean salsa
- Finely chop the coriander. Finely dice the onion
- Drain and rinse the beans and place into a medium bowl. Add half the coriander, half the onion, the juice from half the lime and a pinch of salt and pepper. Mix well, then set aside
Pico de gallo time
- Halve the tomatoes. Deseed and finely dice the chilli. Pick any woody stalks from the kale, then finely chop a small handful. Thinly slice the avocado
- Place the tomatoes, chopped kale and half the chilli (or to taste) into the other medium bowl with the remaining coriander, onion and the juice from the remaining lime. Season with salt and mix well
Build the flavour
- After 20 mins of roasting the squash, add the chipotle paste (or to taste) to the tray and mix to coat. Add the remaining kale to the other side of the tray and toss with 1 tsp oil and a pinch of salt. Roast for another 5-6 mins, until the squash is soft and golden, and the kale is crisp
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the salmon into bowls, with the crispy kale, black beans salsa and pico de gallo alongside. Top with the avocado. Garnish with the remaining chilli (for those who’d like it)
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