Prep 10 mins | Cook 10 mins | Kcal 407 | Fat(g) 21 | Carbs(g) 21 | Protein(g) 38
Serves 4
2 corn cobs, cooked
10.5 oz. (350g) cherry
tomatoes, quartered
1 cup (60g) coriander, leaves
4 salmon fillets (6oz./170g
each)
2 tbsp. Cajun seasoning
2 tbsp. olive oil
What you need to do
1. Heat the oven to 425°F (220°C). Mix the Cajun seasoning with the olive oil and rub all over the salmon. Place the salmon on a baking tray or on an oven proof dish. Bake in the oven for 12-15 minutes, until cooked through.
2. Use a small knife to cut down the side of the corn cobs to remove the kernels and place them in a large bowl. Add the tomato and coriander and toss to combine.
3. To serve, divide the salsa between 4 serving plates. Top with the salmon and serve immediately.
