1. Cajun salmon with rosemary sweet potato wedges
This easy salmon recipe packs a punch, with its spicy Cajun seasoning and rosemary sweet potato wedges alongside. Providing 39.5g of protein, as well as skin-healthy beta carotene and potassium, this is a great a midweek meal for two.
Check out our easy salmon recipe with spicy Cajun seasoning. Serve this flavour-packed salmon with rosemary sweet potato fries, a simple midweek meal for two.
- 2 sweet potatoes, cut into wedges
- 4 tbsp olive oil
- chopped to make 1 tbsp rosemary
- 2 salmon, skinless fillets
- 1 tbsp Cajun seasoning
- 50g rocket
- 2 tsp sherry vinegar
Heat the oven to 200C/fan 180C/gas 6. Put the wedges on a non-stick baking tray and drizzle with 2 tbsp olive oil. Scatter over the rosemary and season, then toss together. Spread out on the tray and bake for 25-30 minutes or until tender inside and crispy on the outside.
Meanwhile, rub the salmon with another splash of oil and dust all over with the seasoning. Put on a small baking tray and bake alongside the wedges for the final 10 minutes. Toss the rocket with another tsp of olive oil and the vinegar, and serve with the salmon and wedges.
2. Healthy salmon pasta
Reduced-fat crème fraîche ensures this creamy pasta dish by Nadine Brown stays healthy. Served with peas, it’s seasoned with dill and lemon zest for freshness.
Make your next salmon pasta dish really creamy (but still healthy) with reduced-fat crème fraîche. Peas and dill add greenery and there’s lemon zest for freshness.
- 240g wholewheat penne or other wholewheat pasta
- 3 x 120g fillets salmon
- 1 tbsp extra-virgin olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 125ml vegetable stock
- 100ml reduced-fat crème fraîche
- 200g frozen peas
- ½ a small bunch dill, roughly chopped
- 1 lemon, zested
Bring a large pan of salted water to the boil and add the pasta. Reduce the heat to medium, cover with a metal colander or tiered steamer and add the salmon. Cover with a lid and leave the pasta to cook and the fish to steam for 10 minutes. Drain the pasta and flake the salmon, removing the skin.
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Cook the onion, stirring, for 5 minutes or until the onion is golden and softened. Add the garlic, cooking for 1 minute until fragrant.
Add the stock, crème fraîche and peas, stirring together then simmering for 2 minutes until the peas are just cooked through. Add the pasta and toss to coat. Add the salmon, half the dill and lemon zest, and toss to combine, seasoning well. Serve in warm bowls with more dill scattered over.