Recipe: Cajun Salmon with Speed Sweet Potatoes and Balsamic Roasted Tomatoes

Potatoes and sweet potatoes are a bit of a comfort food for me, which is why I’m so glad they’re a free food on the Slimming World plan. My only wish is that they were a speed food! So, I got to thinking, what if I could make potatoes a speed food? And it turns out, you kind of can! The trick is to mix them with a speed food. Or two. Or three! And so, from that idea, I put together this very simple and delicious meal which took all of five minutes to prepare, and maybe 20 minutes or so to cook. A tasty, filling, home-cooked dinner that’s ready in less than half an hour is always good, especially when you factor in the little time we have in our hectic schedules!

F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEa = Healthy Extra A (a daily allowance of dairy produce)
HEb = Healthy Extra B (a daily allowance of a product with fibre)
# = a number denotes roughly how many syns are in foods used

(quantities are generally as you like them – I promise it will work out and you can make as much or as little as you like!)


  • Raw salmon fillets (P)
  • Cajun spice (F)
  • Sweet potatoes (F)
  • Baby leaf spinach (S)
  • Onion (S)
  • Baby plum or cherry tomatoes (S)
  • Balsamic vinegar (F)
  • Low-cal spray oil (F)


  • Pre-heat the oven to 180C/350F/gas mark 4.
  • Coat the salmon fillets with the Cajun spice (as much or as little as you like – it’s all down to personal taste) and lay in an oven-suitable dish.
  • Slice the tomatoes in half and lay them flat side up in a dish. Spray them with a little low-cal oil and drizzle some balsamic vinegar over them.
  • Put the salmon and tomatoes in the oven. They will take 20-25 minutes to cook.
  • Peel the sweet potato and steam till tender.
  • Finely dice the onion and sauté in a little low-cal spray oil.
  • Five minutes before the end of the cooking time, add a large handful of baby leaf spinach to wilt.
  • Mash the sweet potatoes and stir in the spinach and onion.
  • Serve and enjoy!

I served mine with additional speed in the form of mushrooms and courgettes, just because I love them. If you don’t like Cajun spice, you could substitute it for any spice you fancy.

ETA: I don’t even like tomatoes, but when they’re cooked like this they are fabulous – I swear! Honestly, I can’t stand tomatoes (I only like them in my own homemade soup or sauces and I always whiz hose smooth!), but roasted with balsamic vinegar, they turn into something so wonderful that your tastebuds will thank you forever. It’s so simple, but delicious!


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