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Wild one-pan Cajun salmon with zucchini pasta

Prep time
15 mins
Cooking Time
10 mins


  • 2 MSC certified sustainable salmon fillets such as 1 pack of John West Wild Alaskan Sockeye Salmon Skin-on 280g (look for the MSC blue fish tick) 
  • 2 tbsp cajun spice 
  • 1–2 tbsp olive oil 
  • 1 garlic clove, crushed 
  • 2–3 medium zucchinis, spiralised or 2 x packets of store-bought zucchini noodles 
  • 80g baby tomatoes 
  • sea salt, to taste
  • pepper, to taste 
  • lemon wedges, to serve
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick


This healthy weeknight dish uses MSC certified wild sustainable salmon. Full of Cajun inspired flavours, this dish is perfect for weeknight dinners and can be served within minutes. 

  1. Coat the MSC certified sustainable 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.

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