Cajun is one of my favourite spices and it goes so well with chicken and fish in particular. In addition, this particular spice is very versatile. It is very popular in South America and provide a great kick.
One great hack that I have been using is wrapping the fish in aluminium foil like a parcel to seal all of the flavours and seasoning. In addition it makes the fish tender and not dry out.
Then you have the deep, purple, honey roasted beetroot along the bright Orange sweet potato mash. Also you have the deep green Tenderstem broccoli. All of these elements provide different colours and different flavours.
Also this meal is quick and the majority of it goes in the oven, which saves time.
Prep: 30 mins
Cooking time: 1 hour and 20 mins
-3 Salmon Fillets
-1 Fresh Lemon
-3 Sweet Potatoes
-1 Tsp Garlic Powder
-1 Tsp Parsley
-1 Tsp Thyme
-1 Tbsp Honey
-Salt and pepper to taste
-1 Tbsp Butter
Wash and chop spring onion
Wash and season the salmon fillet with Cajun seasoning, spring onion and garlic.
Wash and the beetroot and chop into quarters.
Preheat the oven at 250 degrees Celsius.
Drizzle the beetroot in olive oil and season with honey, thyme and salt and pepper.
Place into the oven to cook.
Peel the sweet potatoes.
Place the sweet potato on a mid heat in a saucepan with boiling water on the stove.
Place the salmon onto some aluminium and wrap into a parcel.
Turn down the oven to 200 degrees Celsius.
Drain the sweet potatoes and add butter.
Mash the butter and add garlic powder and parsley.
Place the sweet potato mash in a casserole dish
Place the sweet potato mash in the oven to keep hot.
Fry the Tenderstem broccoli in a frying pan.
Serve food on a hot plate