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 Roast Veg & Potatoes
Sustainably caught salmon takes centre stage on this spread. Coated in a marinade of cajun spice, honey and lemon then roasted till juicy and tender. Pair with vitamin C-rich broccoli and hearty herby baby potatoes. Garnish with pea shoots for leafy crunch.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 25g pea shoots (use half)
- 1 unwaxed lemon (use half)
- 1 handful of fresh coriander (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 4 spring onion
- 900g baby white potatoes (use half)
- 1 salmon fillet (Fish)
- 2 garlic clove
- 1 tsp cajun spice (use half) (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
- 180g Tenderstem broccoli (use half)
- 25g hot honey (use half) (Honey, Chili Extract)
- 2 tsp cumin seeds (use half)
Nutritional Information
Calories: 644
Protein: 41g
Carbs: 48g
Fat: 33g
Ingredients
- 1 tsp cajun spice (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
- 1 handful of fresh flat-leaf parsley
- 2 garlic clove
- 2 salmon fillets (Fish)
- 4 spring onion
- 1 unwaxed lemon
- 180g Tenderstem broccoli
- 1 handful of fresh coriander
- 25g pea shoots
- 25g hot honey (Honey, Chili Extract)
- 2 tsp cumin seeds
- 900g baby white potatoes
Nutritional Information
Calories: 632
Protein: 40g
Carbs: 46g
Fat: 32g
Cajun-spiced Salmon with Roast Veg & Potatoes
Sustainably caught salmon takes centre stage on this spread. Coated in a marinade of cajun spice, honey and lemon then roasted till juicy and tender. Pair with vitamin C-rich broccoli and hearty herby baby potatoes. Garnish with pea shoots for leafy crunch.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Quarter the potatoes. Place on a baking tray with whole skin-on garlic cloves. Drizzle with 1 tsp oil and season with sea salt and black pepper. Roast for 25-30 mins, until golden, turning halfway through.
- Trim and halve the broccoli widthways. Slice the spring onions into 2cm pieces. Transfer the veg onto a lined baking tray and toss with the cumin seeds, 1 tsp oil a pinch of sea salt and black pepper.
- Zest and halve the lemon. Place the salmon into a bowl and coat with the cajun spice, honey, lemon zest, 1 tsp oil and a pinch of sea salt and black pepper. Place the salmon, skin-side up, on top of the veg. In the last 10 mins of roasting, add the tray to the oven and bake for 8-10 mins, until the broccoli is soft and the salmon is cooked through.
- Meanwhile, make the dressing. Finely chop the coriander and parsley. Once soft, remove the garlic from the tray and squeeze out the flesh, then mash into a paste. Combine everything in a small bowl with the juice from half the lemon, 1 tsp oil and a pinch of sea salt and black pepper.
- Toss the cooked potatoes in a bowl with the dressing. Serve the salmon with roast vegetables and potatoes on the side. Garnish with pea shoots.
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