Stuck on what to make for dinner? Nutritionist shares her delicious (and VERY quick) Cajun salmon pasta recipe – and it’s perfect for lunch too
- Jessica Sepel is the founder of multi-million dollar vitamin empire JS Health
- She shares quick and easy dinner and lunch recipes on her Instagram page
- She recently posted a tasty Cajun salmon with zucchini spaghetti dish
- Described as the ‘easiest and most nutritious dinner or lunch option’ when busy
One of Australia’s leading nutritionists has shared a one-pan salmon recipe perfect for a quick weeknight dinner or lunch for two.
Jessica Sepel, the Australian founder of multimillion-dollar vitamin empire JS Health, shared her Cajun salmon with zucchini spaghetti dish and described it as the ‘easiest and most nutritious dinner or lunch option when strapped for time’.
To start, Jessica coats two small sustainably sourced salmon fillets in two tablespoons of Cajun spice which can be purchased from any supermarket.
For those looking to make their own seasoning, it is usually comprised of cayenne pepper, paprika, black pepper, onion powder and oregano.
Jessica Sepel (pictured), the Australian founder of multimillion-dollar vitamin empire JS Health, shared her Cajun salmon with zucchini spaghetti dish
After setting the salmon fillets aside, Jessica heats a large frying pan over medium heat and on one side of the pan, drizzles one tablespoon of olive oil and one clove of crushed garlic.
She fries the garlic in the oil until it starts to brown before adding three spiralised zucchinis, 15 cherry tomatoes, more olive oil, sea salt and pepper to it. ⠀
As it cooks, Jessica adds the coated salmon fillets to the other side of the frying pan and cooks them for three to give minutes on each side until the salmon has a beautiful golden crust.
She continues tossing the zucchini noodles in the pan until they’re cooked (about seven minutes) before finishing with a squeeze of fresh lemon juice.
* 2 small salmon fillets, sustainably sourced where possible⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 2 tbsp Cajun spice⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 2 tbsp extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 1 garlic clove, crushed⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 3 zucchini, spiralised⠀⠀⠀⠀⠀⠀⠀⠀
* 15 cherry tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
* sea salt & black pepper, to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 1 lemon, in wedges, to serve⠀
1. Coat the salmon fillets in the Cajun spice. Set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Heat a large frying pan over the medium heat. On one side of the pan, drizzle 1 tbsp olive oil and the crushed garlic. Fry the garlic in the oil until it starts to brown.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Next, add the spiralised zucchini, tomatoes, more olive oil, sea salt and pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Add the salmon fillets to the other side of the frying pan and cook for 3–5 minutes on each side until the salmon is golden.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Keep tossing the zucchini noodles in the pan until they’re cooked. After about 7 minutes, everything should be well cooked.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
6. Serve in the pan with a squeeze of fresh lemon juice.
‘It’s one of my go-tos! Feeling a little more peckish? Add in some cooked pasta of choice,’ she wrote alongside a snap of the mouthwatering creation.
Jessica regularly shares simple recipes on her Instagram page, with the nutritionist recently posting mouthwatering sweet potatoes – one with tuna and herbs, and the other with avocado and cottage cheese.
She uses simple ingredients including cherry tomatoes, lemon, mustard and chives to flavour the quick and easy dish.
Jess starts by piercing four sweet potatoes and drizzling the tops with olive oil, rubbing it in with her hands for extra flavour.
The founder of multi-million dollar vitamin and supplement empire JSHealth makes one with tuna and herbs, and the other with avocado and cottage cheese
She places the potatoes on a tray in a preheated oven and leaves them to cook for about an hour until they feel soft to touch.
To prepare the tuna topping, Jess combines two 95g tins of tuna with half a cup of Greek yoghurt, one tablespoon of capers, one cup of basil, chives and mint, two teaspoons of Dijon mustard and the zest of half a lemon.
She mixes them together before seasoning well with salt and black pepper.
To assemble the cottage cheese flavour, Jess divides the cottage cheese between two of the sweet potato halves then adds half an avocado smashed with lemon juice, salt and pepper, 10 cherry tomatoes and half a bunch of finely chopped chives.
Jess uses simple ingredients including cherry tomatoes, lemon, avocado, mustard and chives to flavour the quick and easy dish
Ingredients for a nutritionist-approved ‘lazy’ dinner
* 2 sweet potatoes
For the tuna option:
* 2x 95g tin tuna in olive oil, or spring water
* ½ cup Greek yoghurt
* 1 tbsp capers
* 1 cup chopped herbs, we used basil, chives & mint
* 2 tsp Dijon mustard
* ½ lemon, zested
For the cottage cheese & avocado option:
* 1 cup cottage cheese, replace with cashew cheese for a plant-based option
* ½ avocado, smashed with lemon juice, salt & pepper
* 10 cherry tomatoes, quartered
* ½ bunch chives, finely chopped
Once the potatoes are cooked through, Jess allows them to cool on the tray for 10 minutes.
As soon as they’re cooled, she slices the potatoes in half and scoops out some flesh from the centre.
Jess then stuffs the middle with the two flavours and enjoys, still warm.
She said any leftover sweet potato can be spread on toast, crackers or rice cakes for a quick snack the next day.
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