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Warm Cajun Spiced Sweet Potato & Salmon Salad

Warm Cajun Spiced Sweet Potato & Salmon Salad

with Avocado and Greek Style Cheese
Recipe Development Team
Recipe Development TeamUpdated on June 24, 2026
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Calories
: 
927 kcal
Protein
: 
33.7g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Fish
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

2 unit(s)

Sweet Potato

1 sachet(s)

Cajun Spice Mix

1 unit(s)

Bell Pepper

30 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Intense™ Tomato

1 unit(s)

Avocado

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains: Milk)

200 grams

Salmon Fillets

(Contains: Fish)

Not included in your delivery

1 tbsp

Honey

2 tbsp

Olive Oil for the Dressing

Energy (kJ)3880 kJ
Energy (kcal)927 kcal
Fat42.5 g
of which saturates10.7 g
Carbohydrate87.9 g
of which sugars26.7 g
Dietary Fibre15.2 g
Protein33.7 g
Cholesterol80 mg
Salt1.8 g
Potassium1641.9 mg
Calcium92 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Large Bowl

Cooking Steps

Bake your Croutons
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Cajun spice mix (add less if you'd prefer things milder). 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 of your oven until golden, 25-35 mins. Turn halfway through.

Sweet Potato Time
2

While everything cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the sliced pepper onto one side of a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast the pepper on the middle shelf until soft and slightly charred, 15-18 mins.

Roast the Pepper
3

Meanwhile, tear the ciabatta into roughly 2cm chunks.

Once the pepper has roasted for around 5 mins, remove the tray from the oven and pop the ciabatta chunks alongside. Drizzle with oil, season with salt and pepper and toss to coat well.

Return to the middle shelf and bake until golden for the remaining time, 8-10 mins.

Remove the potato tray from the oven and lay the salmon fillets, skin-side down, alongside Season with salt and pepper.

Roast the salmon on the top shelf for the remaining time until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Make the Dressing
4

While everything roasts, in a large bowl, mix together the cider vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Cut the tomato into 1cm chunks and add to the dressing. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board in one piece, then thinly slice widthways. Season with salt and pepper.

Combine your Salad
5

When everything's ready, add the Cajun sweet potato, roasted pepper, baby leaves and croutons to the bowl of tomatoes and dressing.

Gently toss to combine.

Finish and Serve
6

Share your warm sweet potato salad between your bowls, then fan out the avocado in the centre of your salad. Top with the salmon.

Finish by crumbling over the Greek style salad cheese.

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