Our Cookbook

British

Cajun salmon with sweet potato wedges and broccoli

  • YieldServes 4
  • Prep10m
  • Cook30m
  • Effortweeknight

  • 4 sweet potatoes, cut into wedges
  • 6 tbsp olive oil
  • 2 tbsp rosemary, chopped
  • 4 skinless salmon fillets
  • 2 tbsp Cajun seasoning
  • 250g tenderstem broccoli

Method

  1. Heat the oven to 200°C (180°C fan). Put the wedges on a non-stick baking tray and drizzle with 4 tbsp olive oil. Scatter over the rosemary and season, then toss together. Spread out on the tray and bake for 25-30 minutes or until tender inside and crispy on the outside.
  2. Meanwhile, rub the salmon with another splash of oil and dust all over with the seasoning. Toss the broccoli in a little oil and season.
  3. For the final 10 minutes, add the salmon and broccoli to the tray alongside the wedges (use a second tray if it’s crowded).
  4. Serve the salmon with the wedges and broccoli.