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Bottled spice blends are a time-pressed cook's best friend. Our Southern-spiced salmon gets added zing from Dijon and a squeeze of lime.
1 to 2 tsp bottles Cajun seasoning
1/2 tsp salt
4 salmon fillets, each 180 - 250 g
1 tbsp Dijon mustard
2-Jan lime
Preheat oven to 450F (230C). In a small bowl, stir Cajun seasoning with salt. For easy cleanup, line a rimmed baking sheet with foil. Place salmon, skin-side down, on the ungreased foil. Using the back of a spoon, spread Dijon over fish. Sprinkle with seasoning mixture.
Roast, uncovered, in centre of preheated oven until a knife tip inserted in centre of fish and held there for 5 seconds comes out warm. This will take 12 to 18 min. Using a wide spatula, remove fish to plates, leaving the skin on the foil. Squeeze juice from lime overtop. Great with rice.
Calories 248, Protein 26g, Carbohydrates 1g, Fat 15g, Sodium 434mg.