Cajun Salmon with Rosemary Potatoes, Steamed Veggies, and White Sauce

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Ingredients

For the Salmon

2 salmon fillets 200g each
2-3 tbsp oil
2 tbsp butter
Fresh herbs thyme
4 garlic cloves
½ lemon for juice and zest
Spices: salt pepper, Cajun spice, paprika

For the Rosemary Potatoes

6-7 potatoes peeled and parboiled for 10 minutes
3 fresh rosemary stalks
Salt and pepper to taste
1 tbsp olive oil
3 tbsp butter

For the Steamed Veggies

250 g mixed veggies e.g., carrots, broccoli, peas
Salt and pepper to taste
Drizzle of olive oil

For the White Sauce

2 garlic cloves grated
½ tsp dried dill
2 tbsp butter
Drizzle of olive oil
1 tsp Cajun spice
1 cup cream or 1 cup milk + 1 tsp cornstarch
Finely chopped mushrooms optional
Salt and pepper to taste
1 tsp lemon or orange zest optional for tanginess

Instructions

For the Rosemary Potatoes

Preheat the oven to 200°C (bake setting).
Cut the parboiled potatoes into cubes and place them in a baking tray.
Drizzle with olive oil and season with salt and pepper.
Add small blobs of butter evenly across the tray and place rosemary stalks on top.
Bake for 20 minutes, flipping the potatoes halfway, until golden and crispy on the outside.

For the Steamed Veggies

Add the mixed vegetables to the steaming basket of a pot.
Boil water in the base of the pot and season the veggies with salt, pepper, and a drizzle of olive oil.
Steam for 6-7 minutes with the lid on. Once tender, remove the lid to stop further cooking and set aside.

For the White Sauce

In a medium saucepan over medium heat, melt butter with a drizzle of olive oil.
Add grated garlic and mushrooms (if using) and sauté for 2-3 minutes.
Stir in Cajun spice, dill, salt, and pepper.
If using milk, mix in cornstarch first; otherwise, gradually stir in cream.
Lower the heat and simmer for 2 minutes, stirring occasionally. For a zesty tang, add a squeeze of lemon or orange and a bit of zest.

For the Salmon

Season both sides of the salmon with olive oil, salt, pepper, Cajun spice, and paprika. Pat down to lock in the flavors.
Heat oil and butter in a skillet over medium heat.
Place the salmon in the pan, skin-side down, and add garlic, thyme, and lemon.
Cook for 4 minutes per side, occasionally spooning the butter-oil mixture over the fish to keep it moist.
Adjust the heat as needed and ensure there’s enough oil to prevent sticking.
Total cook time should be about 10 minutes.

Notes

Plating

Arrange the crispy rosemary potatoes, steamed veggies, and Cajun salmon on a plate.
Drizzle the white sauce over the salmon or serve it on the side. Get creative with your
presentation—this dish is as much about the visual appeal as it is about flavor!
Serve hot and enjoy the perfect balance of spice, creaminess, and freshness. Bon appétit!