Photo of Blackened salmon with quinoa salad by WW

Blackened salmon with quinoa salad

Points® value
Total Time
30 min
10 min
20 min
Cajun seasoning helps bring a taste of the Deep South to this dish


Quinoa, Dry

200 g

Cajun seasoning

15 g

Salmon, raw

4 fillet(s), medium

Olive Oil

1 tablespoon(s)

Sweetcorn, tinned, drained

198 g


1 medium

Spring Onions

3 medium

Light feta cheese

100 g

Lemon Juice, Fresh

1 tablespoon(s), plus wedges to serve


  1. Put the quinoa in a medium pan, pour over 360ml water and bring to a boil. Reduce to a simmer, then cover and cook for 10 minutes. Remove from the heat and set aside for 5 minutes until all the liquid is absorbed.
  2. Meanwhile, sprinkle the Cajun seasoning over the salmon. Heat 1 tsp of the oil in a large nonstick frying pan set over a medium heat, then cook the salmon for 2-3 minutes on each side until cooked through. Remove from the pan and set aside.
  3. Put the cooked quinoa in a bowl with the sweetcorn, avocado and spring onions. Crumble over the feta, then toss to combine. In a small bowl, whisk together the remaining oil and the lemon juice, then toss with the quinoa salad.
  4. Spoon the salad into bowls, top with the salmon and serve with the lemon wedges on the side.


For more fiery spice, add a generous pinch of chilli flakes to the quinoa salad before serving.