Cajun Salmon with Sweetcorn Salsa

Satisfying lunch perfect for packing up or equally fantastic as a light but filling dinner, this salmon and salsa combo is a real winner!

Whilst making your own spice mixes is usually the best option, sometimes you can't beat a pre-mix... Cajun seasoning is exactly that and it works perfectly with grilled salmon. On the side, I have served a salsa-cum-salad made up of fresh ingredients like sweetcorn, cherry tomatoes and cucumber as well as a bit of chilli heat, cooled down by gorgeous ripe avocado.

Cajun Salmon with Sweetcorn Salsa

Serves 4

3 tbsp Cajun seasoning

3 tbsp oil

4 x salmon fillets

1 cucumber de-seeded and chopped into small chunks

6 spring onions, finely sliced

300g tinned sweetcorn, drained

2 red chillies, de-seeded and finely chopped

12 cherry tomatoes, quartered

2 tbsp red wine vinegar

handful fresh parsley, roughly chopped

30g pumpkin seeds

se salt and pepper

2 ripe avocados, de-stoned and sliced

Preheat the grill to high. Line a baking sheet with tin foil.

Mix the Cajun seasoning with the olive oil in a large bowl, add the salmon fillets and toss to coat them. Leave to marinate while you prepare the veg.

Put all of the ingredients apart from the avocado into a bowl and season with salt and pepper. Toss to combine - I like to use my hands to make sure everything is evenly distributed.

Lay the salmon fillets skin-side up on the lined baking tray and then cook under the grill for around 8-10 minutes until the skin is crispy and the flesh just cooked through.

Distribute the salsa between four plates, top with slices of avocado and serve with a salmon fillet alongside.