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Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 2

No nutritional information available.

Ingredients

- 2 fresh salmon fillets, deboned and skinned
- 1 tsp Cajun seasoning
- 2 medium corncobs or 200g (7oz) frozen/tinned sweetcorn
- 300g (10½oz) cherry tomatoes, halved
- ½ medium cucumber, diced
- ½ medium avocado, diced
- 1 handful fresh coriander, roughly chopped
- 1 - 2 tbsp extra-virgin olive oil
- 1 lemon or lime, juiced

Method

1. Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6.

2. Place the salmon on an overproof tray or dish, and evenly sprinkle the Cajun seasoning and salt and pepper.

3. Bake the fillets for 10 - 15 minutes (depending on the thickness of the fillet).

4. Meanwhile, cook the corn in a microwave or boil in salted water for 3 - 5 minutes, until tender. Strain and set aside to cool. If using tinned corn, rinse and drain instead.

5. If using corn on the cob, use a sharp knife to slice down lengthways to remove the kernels.

6. Place the corn, tomatoes, cucumber, avocado, and coriander in a bowl and add in a little salt and pepper. Drizzle with oil and lemon or lime juice, and mix.

7. Serve the salmon with the salsa.