Cajun Salmon is a spiced dish that will appeal to anyone who likes Tex Mex, Mexican or Southwestern flavours. The fact that this recipe is a sheet pan dish is an added bonus making it very quick and easy to prepare. As with all sheet pan meals, the protein is already matched with complimentary vegetable sides. If you wish, you can add a salad to really round things out.
In this particular iteration inspired by a recipe on Wellness.com, I chose to pair green beans with cauliflower for a lower carb option. It would be just as easy to pair the beans with new potatoes sliced in half or even red or yellow potatoes quartered to make sure they cook at the same rate as the beans and salmon. See note below.
As with most of the dishes offered here I like to offer suggestions as to Veteran Moves you can employ while preparing it. These can all be transferred to other dishes… they’re sort of cooking techniques you learn by doing.
A key Veteran Move taught here is how to best slice up a cauliflower. And as a Veteran tool, I use my trusty old mini food processor to whirl together a Cajun Spice Mix that also can be used in a variety of other dishes.
As a final Veteran Move, consider doubling or tripling the Cajun Spice Mix recipe and storing it in something like the empty spice shakers I like to use for such things… find out more about that move here. Also, for more of the health benefits of eating salmon, click here.
NOTE: The salmon, greens and cauliflower will cook quickly in the oven. If you choose to use potatoes instead of cauliflower you’ll need to:
- slice new potatoes in half and/or quarter red or yellow potatoes to ensure even cooking.
- Parboil them with a little water in a microwave safe bowl in the microwave for 3 or 4 minutes or
- put them into a small to medium saucepan, just covered in water. Bring to a boil and simmer them for about 5 minutes.
- Once parboiled, drain off the water and toss them in oil and Cajun spice before adding them to the sheet pan with the salmon and greens