This Cajun salmon with Mexican salad is on the table in just 20 minutes. Making it a tasty, quick and healthy lunch. The fish is spiced with aromatic Cajun flavours and lightly roasted until just cooked. Paired with a Mexican-inspired salad that complements the salmon and spice with crunchy veg, a kick of red chilli, all wrapped up in a zesty lime dressing. Served with some rice or roasted sweet potato, this fresh and vibrant lunch can also transform into a quick weeknight dinner.
Why Cajun salmon makes the perfect quick lunch
Bright, fresh, and ready in just 20 minutes, this Cajun salmon with a Mexican-inspired salad is exactly the kind of lunch that hits the balance between healthy and satisfying. Perfect for busy weekdays or a lighter evening meal, it’s packed with flavour but doesn’t weigh you down.
The salmon is seasoned with aromatic Cajun spices and lightly roasted until just cooked, giving you a perfectly flaky, punchy fish. Paired with a vibrant salad of crunchy vegetables, a hint of red chilli, and a zingy lime dressing, it’s a meal that feels both fresh and indulgent. Serve it alongside steamed rice or roasted sweet potatoes, and it easily transforms from a light lunch into a more substantial dinner.
Ideal for those who love meals that are quick to pull together, nourishing, and full of colour, this dish celebrates simple ingredients while making lunchtime something to look forward to and delicious.
How to Cook Salmon Perfectly in less than 10 Minutes
The salmon is lightly roasted until just cooked, so it stays flaky and tender. The Cajun spices infuse the fish with warm, aromatic flavours, making every bite deliciously punchy. Cooking it quickly ensures you get maximum taste with minimal effort. Perfect when you’re looking for a fast, healthy meal and a boost of Omega-3.
Tip: Keep the skin on the fillets while roasting for extra flavour and moisture, then remove the skin before serving if you prefer.
Other lunchtime recipe ideas
See below for more lunchtime inspiration:
- Chickpeas and spinach with feta on toast
- Fibre and protein bowl your way
- Salad of warm vegetables, lentils and halloumi
- Baked peppers with stuffed chilli
- Cumin, carrot and lentil salad
- Squid, chorizo and tomatoes on toast
Salmon holds up well to the spice of this dish, but cod or a chunky fillet of haddock would also work well.
I’ve used black beans to have a Mexican influence for the salad, but it would be lovely with any beans or pulses. Try making it with chickpeas or Cannellini beans – whatever you have in your cupboard.
Absolutely, finely sliced spring onion would definitely work just as well.
Feel free to use whatever tomatoes you have to hand.
Cajun Salmon with Mexican Salad
Ingredients
- 2 salmon fillets with skin on see notes for other suggestions
- 1 lime juiced
- 1 tsp runny honey
- 1 tbsp Cajun spice mix
- 1/2 can of black beans or 200g cooked black beans. Also see note below
- 1/4 red onion diced
- 10 cherry tomatoes halved
- 1/4 cucumber de-seeded and finely diced
- 1 tbsp fresh coriander finely chopped
- 2 tbsp extra virgin olive oil
- 1 small red chilli de-seeded and finely diced
- 1 avocado chopped
Instructions
- Mix the juice of half the lime (saving the remaining half for the salad), with 1 teaspoon of honey and your Cajun spice mix in a small bowl. Brush this onto the flesh side of the salmon and season. Place on a sheet of foil in your air fryer or pre-heated oven at 180 °C and roast for 8-10 minutes (depending on the size of the fillets and how you like your fish cooked).
- In the meantime, add all your other Mexican salad ingredients together in a bowl, leaving out the avocado, and give everything a good mix. Finally, gently stir in the chopped avocado.
- Divide the salad between 2 bowls and top with the roasted salmon fillets. If you're making this into a main meal, it's great with some steamed rice or roasted sweet potato.
Notes
- Instead of salmon, you could use cod or a chunky fillet of haddock. Cooking times for the fish will always be to your preference. I personally prefer it ‘just’ cooked, but I appreciate that not everyone is the same.
- I’ve used black beans to have a Mexican influence for the salad, but it would be lovely with any beans or pulses you have in your cupboard. Try making it with chickpeas or Cannellini beans.
- Sliced spring onion could also be used instead of red onion.
- Any size of tomatoes works well in the dish.