CAJUN SALMON & MEDITERRANEAN VEGETABLES
admin
Chef: Asma Kantharia
Equipment
Knife
Chopping board
Medium sized ovenproof dish
Measuring spoons
Medium size frying pan/ skillet
Large tray or plate
Serving spoons
Serving plate
Ingredients
4-6 (1kg) Salmon fillets (skin on)
4 tablespoons Olive oil
2 tablespoons Butter
6 minced Garlic cloves
4 tablespoons chopped Parsley
4 tablespoons Lemon juice
2 tablespoons and a pinch of Cajun spice (or to taste)
Salt and Pepper (to taste)
2 medium Courgettes
1 red Bell Pepper
1 large red Onion
200g cherry Tomatoes
Instructions
1
To season your salmon
1. Sprinkle the salmon fillets with minced garlic, salt, pepper and 2 tablespoons of cajun spice, and leave to one side.
2
To cook your vegetables
2. Preheat your oven to 200 °C.
3. Prepare the courgettes, peppers and onions by washing and chopping roughly into ½ inch thick pieces, before layering in an ovenproof dish with the cherry tomatoes.
4. Season with salt and pepper, and drizzle 1-2 tablespoons of olive oil over the top.
5. Roast the vegetables in the pre-heated oven for 30 minutes.
3
To cook your salmon
6. Heat 3 tablespoons of olive oil in a frying pan over medium heat.
7. Place the salmon fillets flesh-side down and cook for around 5 minutes, before turning over and repeating the process on the other side.
8. Once cooked to your satisfaction, remove the fillets from the pan and set aside.
9. Repeat until all the fillets are cooked.
10. Add butter, parsley, lemon juice and a pinch of cajun spice to the same frying pan used to cook your fish. Bring the mixture to a gentle simmer.
11. Return the salmon to the pan and cook for another 2-3 minutes on a gentle heat.
4
To serve your Cajun Salmon and Mediterranean Vegetables
12. Serve salmon with roast vegetables.
5
Enjoy. May your food bring good health!
Notes
Make this dish even healthier by serving with a mixed leaf salad, and lemon or lime wedges.
Feel free to use any other fish or vegetables you may have.
