Seared Cajun Salmon
A balance of fire and finesse, this dish stars a Cajun-spiced salmon fillet seared skin-side down and roasted into flaky bliss. It’s served over tri-color quinoa folded with spinach. A creamy cremini mushroom sauce—made with white wine and garlic—adds velvety richness, while lemon juice and parsley brighten each bite.
Nutritional facts
Protein
45g
Carbs
39g
Calories
550kcal
Fat
24g
Ingredients
Whole Milk, Salmon, White Wine, Lemon Juice, Tri-color Quinoa, Crimini Mushroom, Kosher Salt, Corn Starch, Garlic, Black Pepper, Spinach, Cajun Spice, Canola and Olive Oil Blend, Chicken Bouillon
Contains celery, fish (Fish), milk.
Reviews
4.2
Based on 134 reviews
judith · 08/22/26
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About Nora Nolasco
Chef Nora Nolasco hails from a Filipino-Chinese family and takes inspiration for her recipes from the food in the community festivities of her childhood. A graduate of Le Cordon Bleu, she has extensive experience developing Chinese cuisine at TAO Los Angeles and NeueHouse. Nolasco also worked with nutritionist Elissa Goodman on her Holistic S.O.U.P Cleanse catering program, serving some of her celebrity clients. Nolasco wants to share her passion for food and celebrate diversity by offering her Chinese dishes to the palates of different people and cultures of L.A. communities. She loves to showcase our cross-culture similarities and celebrate our uniqueness through her recipes and meals.
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