January 06, 2017 | Serves 2
- 2 Salmon Fillets
- 1 & 1/2 Teaspoons of Paprika
- 1/2 Teaspoon of Garlic Powder
- 1/2 Teaspoon of Dried Thyme
- 1/2 Teaspoon of Dried Oregano
- 1/2 Teaspoon of Salt
- 2 Tablespoon of Olive Oil
- Optional: 1/4 Teaspoon of Cayenne
- To Serve: Lemon/Lime
I have this for dinner all the time. Salmon is amazing for you, I try to have it a few times a week as it’s full of protein and is a fabulous source of omega 3’s, which are so important for your brain, heart and overall health. This way of preparing it is gorgeously flakey, beautifully moist and full of punchy cajun flavour. It also only takes a few seconds to prepare and tastes great with everything. I often make extra to keep as leftovers, it’s delicious cold as a packed lunch. In the pictures I served it with my Nutty Garlic & Basil Courgetti and I also love it with my Loaded Sweet Potato Wedges.
Combine all of the spices and the olive oil.
Lay your salmon fillets onto a baking sheet lined with tin foil. Spread the spice mixture generously over the salmon, completely coating the top.
In my oven, I pop it under the grill at 220’C for exactly 12 minutes and it’s perfect every time but it will depend on your oven. It’s ready when it flakes easily and the top is nice and crispy and just starting to blacken.
Serve with a squeeze of lemon or lime.