Cajun-Inspired Roasted Salmon and Shrimp
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Cajun-Inspired Roasted Salmon and Shrimp

Cajun-Inspired Roasted Salmon and Shrimp

with Savoury Rice and Blistered Pepper Salsa

This seafood feast is inspired by the flavours of New Orleans! Juicy shrimp are spooned over roasted salmon and zesty veggie rice, while smoky tomato-pepper salsa adds an explosion of texture and taste.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

285 g


(Contains Shrimp)

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)


2 unit(s)

Green Onion

1 unit(s)


113 g


1 tbsp

Cajun Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

Not included in your delivery

1 tbsp


0.38 tsp


¼ tsp


0.13 tsp


3 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories920 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate79 g
Sugar10 g
Dietary Fiber6 g
Protein53 g
Cholesterol310 mg
Sodium1750 mg
Trans Fat1 g
Potassium1300 mg
Calcium225 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Large Bowl
Baking Sheet
Aluminum Foil


Cook rice
  • Heat a medium pot over medium heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then mirepoix and 1/4 tsp (1/2 tsp) salt. Cook, stirring often, until tender, 3-4 min.
  • Add rice. Cook, stirring often, until toasted, 1-2 min.
  • Add 1 1/4 cups (2 1/2 cups) water and broth concentrate and bring to a boil over high.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Cut tomato into 1/2-inch pieces.
  • Zest half the lemon (whole lemon for 4 ppl), then cut into wedges.
  • Thinly slice green onions.
Make salsa
  • Heat a large non-stick pan over high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until peppers are tender-crisp and blistered, 3-4 min.
  • Remove the pan from heat, then transfer peppers to a large bowl.
  • Add tomatoes, half the green onions and 1/4 tsp (1/2 tsp) sugar to the bowl. Season with salt and pepper, then toss to combine. (TIP: Squeeze a lemon wedge into salsa, if desired!)
Roast salmon
  • Meanwhile, line a baking sheet with foil.
  • Pat salmon dry with paper towels, then season with salt, pepper and half the Cajun Spice Blend.
  • Arrange salmon on the prepared baking sheet, skin-sides down. Drizzle with 1/2 tbsp (1 tbsp) oil.
  • Roast salmon in the middle of the oven until opaque in the centre, 6-8 min.**
Cook shrimp
  • Meanwhile, using a strainer, drain and rinse shrimp. Pat dry with paper towels, then season with salt and pepper.
  • Reheat the same pan (from step 3) over medium.
  • When hot, add 2 tbsp (4 tbsp) butter, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.**
  • Remove shrimp from heat, then season with remaining Cajun Spice Blend. Toss to coat.
Finish and serve
  • Fluff rice with a fork, then stir in lemon zest.
  • Divide rice and salmon between plates.
  • Spoon salsa over rice.
  • Top salmon with shrimp.
  • Sprinkle with remaining green onions.
  • Squeeze a lemon wedge over top, if desired.