Baked Cajun Salmon served with Broccoli Salad.
Salmon is a source of omega-3 and protein. Fibre and protein are boosted by the broccoli and nuts which also boost magnesium and B vitamins.
Ingredients
- 4 x 120g skinless darnes of salmon
- 1 tablespoon of cajun spices
- 1 tablespoon of light olive oil
- 1 teaspoon of lemon juice, 1 teaspoon of tomato paste
- 400g trimmed broccoli florets.
- 200g of cherry tomatoes
- 60g of grated cheddar cheese
- 60g of flaked almonds
- 2 tablespoons of chopped fresh chives.
- 4 tablespoons of low-fat Greek yoghurt
- ¼ teaspoon. salt and cracked black pepper
Method
1. Preheat the oven to 180◦c
2. In a small bowl mix the tomato paste, juice, cajun spice and oil.
3. Spread the mix onto the darnes of salmon, season with salt and pepper, and place on a non-stick oven tray. Place in the preheated oven for 15 minutes.
4. Cook the broccoli florets in boiling water for 3 minutes and then cool under cold running water, drain, and dry the florets.
5. Put the florets in a bowl and sprinkle on flaked almonds, cheddar, and cherry tomatoes Season with salt and cracked black pepper. Mix with the yoghurt.
Nutrition
Calories 552kcal
Fat 36g
Saturates 7.4g
Carbohydrates 9.3g
Sugars 6.6g
Fibre 6.4g
Protein 44g
Salt 1.4g
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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