Cajun-spiced Salmon with Roast Veg & Potatoes

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	644Kcal
	483kJ	2696kJ
Fat	5.9g	33g
of which saturates	1.0g	5.6g
Carbohydrates	9g	48g
of which sugars	3.0g	17g
Protein	7.4g	41g
Salt	0.09g	0.52g
Fibre	1.6g	9.1g

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

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	632Kcal
	506kJ	2645kJ
Fat	6.2g	32g
of which saturates	1.1g	5.5g
Carbohydrates	9g	46g
of which sugars	3.0g	16g
Protein	7.7g	40g
Salt	0.1g	0.51g
Fibre	1.7g	9.0g

Back

Prep in 10 High protein Low sat fat

Cajun-spiced Salmon with Roast Veg & Potatoes

Prep time: 0 mins

Total time: 30 mins

Cuisine: South American

Food group: Fish

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.

Cooking Instructions

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.

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.