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£22.89/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Brush the top and sides of the salmon fillets with the oil and sprinkle each with the Cajun rub; turn to coat, then season. Put on a nonstick baking tray and roast for 16-18 minutes until cooked through, opaque and flaking easily.
Meanwhile, in a large bowl whisk the mayonnaise and vinegar with 2 tbsp water. Add the shredded sugar snaps, sliced radishes and chives, then toss together; season and set aside. Cook the quinoa pouches according to pack instructions, then stir through the dressed veg. Divide the sugar-snap quinoa among 4 plates and top with the blackened salmon to serve.
Typical values per serving when made using specific products in recipe
Energy | 2,181kJ/ 521kcals |
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Fat | 22.6g |
Saturated Fat | 3.3g |
Carbohydrates | 48.2g |
Sugars | 4.55g |
Fibre | 8.2g |
Protein | 31.5g |
Salt | 0.6g |
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