Cajun Double Salmon Salad
with veg and Greek style cheese
This salad is refreshing, crisp and comes with just a hint of Cajun spices. Featuring salmon, veg, fragrant toasted hazelnuts and tangy Greek style cheese, this is the perfect nourishing option for an easy weeknight meal.
Tags:
Quick Prep
•Quick
•Protein Rich
Allergens:
Milk
•Hazelnuts
•Mustard
•Sulphites
•Fish
The quantities provided above are averages only.
Total25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Salad Leaves
100 grams
Greek Style Cheese
(Contains: Milk)
10 grams
Hazelnuts
(Contains: Hazelnuts May be present: Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
75 grams
Green Beans
2 unit(s)
Carrot
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
400 grams
Salmon
(Contains: Fish)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3125 kJ
Energy (kcal)747 kcal
Fat53.1 g
of which saturates14.8 g
Carbohydrate17.2 g
of which sugars12.1 g
Protein51.6 g
Cholesterol160 mg
Salt1.9 g
Potassium0.8 mg
Calcium14 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the carrots onto a large (lined) baking tray.
- Toss with Cajun spice, salt and pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn the tray halfway through.
2
- Trim the green beans and chop into thirds.
- Toss the green beans with salt, pepper and a drizzle of oil.
- When the carrot has cooked for 15 mins, pop the green beans next to them and roast for 12-15 mins.
- Lay the salmon fillets, skin-side down, onto a lined
baking tray. Season with salt and pepper. Roast
the salmon on the top shelf until cooked through,
10-15 mins. IMPORTANT: Wash hands and
equipment after handling raw fish. Fish is cooked
when opaque in the middle.
3
- Pop the hazelnuts onto a separate baking tray.
Toast on the middle shelf until golden, 6-8 mins. - Once cooked, bash the hazelnuts or roughly chopMeanwhile, trim the salad leaves and thinly slice widthways (or tear into bite-sized pieces).
- In a large bowl toss the honey mustard dressing with the salad leaves, green beans and carrot.
- Taste and season with salt and pepper.
4
- Divide the salad between bowls.
- Use a fork to flake the salmon and crumble over the Greek style cheese, cracking some black pepper on top.
- Garnish with a scattering of toasted hazelnuts.
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