LIME & CAJUN SALMON

With the crispiest potato wedges and mushed petit pois. Fish and Chips- but not as you know it!
Plus this is an incredibly balanced and healthy dish!

PREP 15m

COOK 25m

TOTAL 40m

SERVES 2

Ingredients-

Salmon:
-2 Salmon fillets
-2 Tsp dark soy
-1/2 lime juice
-1 Tsp honey
-1 Tsp Cajun spices
-1 grated garlic clove
-2 spring onions

Potato Wedges:
-4-5 large potatoes
-1 tbsp olive oil
-1 Tsp salt
-1 Tsp pepper
-1 Tsp garlic granules

Peas:
-1 1/2 cups petit pois
-Sprinkle salt & pepper
-1 tbsp sour cream/ yoghurt
-Sprinkle fresh chopped parsley

Finely chopped parsley & wedge of lime to finish!

How to-

Preheat the oven to 200°C (400°F).
Prepare the Salmon: Place the salmon fillets on a baking tray lined with parchment paper. In a small bowl, mix together the dark soy sauce, lime juice, honey, Cajun spices, and grated garlic clove. Brush the mixture over the salmon fillets. Sprinkle sliced spring onions over the top. Set aside.
Prepare the Potato Wedges: Wash the potatoes thoroughly and cut them into wedges. In a large bowl, toss the potato wedges with olive oil, salt, pepper, and garlic granules until evenly coated. Arrange the wedges on a separate baking tray lined with parchment paper.
Bake: Place both the salmon tray and the potato wedges tray in the preheated oven. Bake for about 20-25 minutes, or until the salmon is cooked through and the potato wedges are golden brown and crispy.
Prepare the Peas: While the salmon and potato wedges are baking, cook the petit pois according to the package instructions. Drain the peas and transfer them to a serving bowl. Season with a sprinkle of salt and pepper. Stir in sour cream or yoghurt and fresh chopped parsley.
Serve: Once the salmon and potato wedges are done, remove them from the oven. Plate the salmon fillets with a side of potato wedges and peas. Garnish with finely chopped parsley and serve with a wedge of lime on the side.
Enjoy! Serve hot and enjoy your delicious oven-baked Cajun salmon with potato wedges and peas.