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 with Black Bean & Avo Salsa
Golden sweetcorn, juicy tomatoes, creamy avocado – dishes don’t get much more colourful. Whip up this Cajun-spiced, responsibly-sourced salmon feast. It’s served with fresh salsa studded with fibre-rich black beans and crispy lettuce. Charred wedges of butternut squash, a source of potassium, to keep it filling.
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 230g black beans (Rehydrated black beans, water, salt.)
- 2 tbsp cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 4 salmon fillets (Fish)
- 4 mixed vine tomatoes
- 1 little gem lettuce
- 1 chilli
- 1 small butternut squash
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 unwaxed lime
- 1 avocado
- 3 spring onion
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 654
Protein: 39g
Carbs: 40g
Fat: 40g
Cajun-spiced Salmon with Black Bean & Avo Salsa
Golden sweetcorn, juicy tomatoes, creamy avocado – dishes don’t get much more colourful. Whip up this Cajun-spiced, responsibly-sourced salmon feast. It’s served with fresh salsa studded with fibre-rich black beans and crispy lettuce. Charred wedges of butternut squash, a source of potassium, to keep it filling.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line 2 baking trays with parchment paper
- Pull out a mixing bowl, a small bowl, a sieve, a grater
Roast the squash
- Leaving the skin on, cut the squash into wedges
- Place on a lined baking tray and toss with 1/2 tbsp oil, a pinch of salt and pepper
- Roast for 20-25 mins, until golden and cooked through
Prep the veg
- Drain the sweetcorn and beans. Thinly slice the spring onions
- Dice the avocado into cubes. Trim and thinly slice the lettuce
- Deseed and finely chop the chilli
- Zest then halve both limes. Roughly chop the tomatoes into bite-sized pieces
Make the salsa
- Place the sweetcorn, beans, tomatoes, spring onions, avocado, lettuce and chilli (to taste) in a mixing bowl with the zest from both limes and juice from 1 lime
- Season with salt and pepper, then mix to combine
Roast the salmon
- Place the salmon on a lined baking tray
- Coat with the juice from half of 1 lime, the cajun spice, 1 tbsp oil and a pinch of salt and pepper
- Roast for 10-12 mins, or until cooked through
Make the yoghurt and serve up
- Place the yoghurt and juice from the remaining lime in a small bowl. Mix together
- Serve the salmon with the salsa, roasted squash and zingy yoghurt
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