Salmon in Creamy Cajun Sauce
with Roast Potatoes, Baby Leaf and Carrot Ribbon Salad
- Sulphites
- Fish
- Milk
Salmon is a delicate and flavoursome fish, perfect for pairing with creamy sauces such as the Cajun sauce in this recipe. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
Ingredients
450 grams
Potatoes
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Cajun Spice Mix
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, in a medium bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Peel and grate the garlic (or use a garlic press).
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
When the potatoes are halfway through cooking, roast the salmon on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
While the salmon bakes, heat a drizzle of oil in a medium saucepan on medium-high heat.
Add the garlic and Cajun spice mix. Fry until fragrant, 1 min.
Stir in the creme fraiche, vegetable stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.
Once the sauce has thickened, season with salt and pepper. Add a splash of water if it's a little too thick.
When everything's ready, toss the baby leaves and carrot ribbons through the salad dressing.
Share the salmon fillets between your plates. Serve the roasted potatoes and salad alongside.
Spoon the creamy Cajun sauce over the salmon to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Cajun sauce is a standout — creamy, smoky, and full of flavour, pairing well with the salmon and roast potatoes. Opinions on the spice level vary; some found it perfectly balanced, while others felt it overpowered the fish.
- Ease of prep: Most found this quick and straightforward to put together, though the sauce needs close attention to avoid burning once the garlic and spice hit the pan.
- Suggestions: Use only half the Cajun spice mix if you prefer a milder heat, and reduce the water in the sauce (several reviewers found the full amount prevented it from thickening). If the sauce splits or stays runny, a small amount of cornflour stirred in can help. Consider serving the sauce on the side so everyone can adjust to taste.
- Next-day meals: Leftovers keep well and some found the flavours even better the following day, making it worth cooking a little extra.
- Portions: The salmon fillets were frequently noted as quite small; adding an extra 20–30g per fillet would make the dish feel more substantial as a main.
- Salad: The carrot ribbon and baby leaf salad divides opinion — some enjoyed it, while others felt the sharp cider vinegar dressing clashed with the Cajun sauce. Roasting the carrots with the potatoes or swapping in a green vegetable are alternatives that worked well for some.
