Cajun Salmon with bubble & squeak and roasted tomatoes – From Simple


  • 4 Salmon Fillets
  • 1 ts Cajun Seasoning
  • 900g Floury potatoes peeled and cut into large even sized chunks
  • 250g Savoy cabbage, washed and shredded
  • 1 Bunch spring onions, finely chopped
  • 4 tomatoes, slice in half
  • 2 tbsp of olive oil
  • 1 Clove of garlic, peeled and crushed or finely chopped
  • Leaves from 6 sprigs of fresh thyme
  • 100ml Hot Skimmed Milk
  • 15g Butter
  • 1 tbsp balsamic vinegar
  • salt and freshly ground pepper
  1. Preheat the oven to 230 degrees, gas mark 7. Place the potatoes in a large pan of lightly salted boiling water and cook for 20-25 minutes or until tender.
  2. Place the cabbage in a large pan with 100ml of water and cook over a high heat for 2-3 minutes, then drain throughly.
  3. Place the salmon skin side down on a baking tray. Mix the Cajun seasoning with 1 tbsp of oil then rub over the flesh of the salmon. Mix the garlic and thyme with 1 tbsp of oil then brush over the tomatoes. Season the tomatoes with a little black pepper and salt and place them alongside the salmon. Cook for 15-20 minutes or until the salmon is cooked through.
  4. Drain the potatoes well then mash, adding the hot milk and butter. Mix in the cabbage and spring onions.
  5. Heat the remaining oil in a large non-stick frying pan (if you don’t have a frying pan that is large enough you may have to do this in 2 batches). When the pan is hot, add the potato mixture and shape into 4 rounds. Press down flat and cook over a low heat for 10 minutes or until a crust forms on the underside. Turn and brown the other side.
  6. Carefully transfer the potato mixture (bubble and squeak) on to plates. Add salmon and tomatoes, drizzle the balsamic vinegar over the potatoes and serve.

Fiona’s Simple SkinTritiontip

Salmon is rich in omega-3 fats which provides the skin with essential fatty acids which can help to improve skin elasticity.

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