Blackened Cajun Salmon with Bean Salad Blackened Cajun Salmon with Bean Salad

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



Preheat oven to 425°F. Combine Cajun seasoning and brown sugar in small bowl; reserve half of the mixture and set aside. On baking sheet, toss together sweet potato with remaining sugar mixture and 1 tbsp olive oil; season with salt and pepper. Bake until just tender, about 25 minutes. Add corn kernels to baking sheet; bake for 5 minutes.

Meanwhile, spread reserved sugar mixture over skinless side of salmon fillets; season with salt. In nonstick skillet, heat 1 tbsp oil over medium-high heat; cook fish, skin side down until crispy, about 5 minutes. Turn and cook until desired doneness, about 2 minutes.

In large bowl, combine sweet potatoes, corn kernels, black beans, lima beans, tomatoes and avocados. Drizzle with remaining olive oil and lime juice. Season with salt and pepper. Divide among 4 bowls; top each serving with salmon fillet.

Nutritional facts PER SERVING: about

  • Calories 835
  • Total fat 37 g
  • Saturated fat 6 g
  • Cholesterol 105 mg
  • Sodium 1100 mg
  • Total carbohydrate 70 g
  • Fibre 23 g
  • Sugars 13 g
  • Protein 55 g
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Lunch & Dinner

Blackened Cajun Salmon with Bean Salad