Recipe

Cajun salmon with a salsa that steals the show.

Kieran By Kieran
25 June 2026 · 1 min read
Prep 10 mins Cook 10 mins Serves 4 Easy
A plate of Cajun-spiced salmon fillet on a bright corn, cherry tomato and coriander salsa

0

Calories

0g

Protein

0g

Carbs

0g

Fat

Per serving (makes 4).

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Thirty-eight grams of protein, twenty minutes, one baking tray and a salsa so good it upstages the fish. That's the whole pitch for this one.

The salmon gets a quick rub of Cajun seasoning and olive oil, then the oven does the work while you strip corn off the cob and toss it with cherry tomatoes and coriander. No sauces to reduce, no second pan to wash. Gluten free, dairy free, meal-prep ready and genuinely fast on a weeknight.

The kind of meal that looks like you planned ahead, even when you absolutely didn't.

Method

Season the salmon. Mix the Cajun seasoning with the olive oil and rub all over the salmon. Place on a baking tray or ovenproof dish.

Bake. Heat the oven to 425°F (220°C). Bake the salmon for 12-15 minutes, until cooked through.

Make the salsa. Use a small knife to cut down the side of the corn cobs to remove the kernels. Place in a large bowl with the tomato and coriander and toss to combine.

Serve. Divide the salsa between 4 plates, top with the salmon and serve immediately.

Chef's tips

  • Meal prep sorted. Let the salmon cool, then divide everything into containers. The salsa keeps well for a couple of days in the fridge.
  • Dairy free by default. No swaps needed here, it's already GF and DF as written.
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Kieran The chef

Kieran

Chef of 15 years, nutrition coach, and the one actually cooking your meals in Hawke's Bay. More about Kieran

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