Cajun salmon with garlic greens
(at time of publication)
- 4 cups broccoli, cut into florets
- 2 cups green beans, cut into 4cm lengths
- 4 x 100g skinless salmon fillets
- 1 teaspoon Cajun seasoning
- olive oil spray, and 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon lemon zest
- 2 x 400g cans cannellini beans, rinsed, drained
- 4 cups coarsely chopped silver beet
- 2 teaspoons lemon juice
- cracked black pepper
- lemon wedges, to serve
1 Steam or boil broccoli and beans for 2 minutes, or until just tender. Drain and set aside.
2 Sprinkle the salmon fillets with Cajun seasoning. Heat a chargrill pan or barbecue hotplate over high heat, and spray with oil. Grill the salmon for 2 minutes each side, for medium, or until cooked to your liking.
3 Meanwhile, heat olive oil in a large frying pan over medium heat. Add garlic and zest; cook, stirring, for 1 minute, or until fragrant. Add steamed veges and cannellini beans, cook, stirring, for 1 minute. Add the silver beet and cook, stirring, until just wilted. Add lemon juice to taste, and season with pepper.
4 Serve salmon on the warm veges with a wedge of lemon.
Make it gluten free: Check Cajun seasoning is gluten free.
Watch out! Cajun seasoning can be quite spicy, so adjust the amount you use according to taste.
Nutrition Info (per serve)
Total fat 29g
–Saturated fat 7g
Dietary fibre 14g
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