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4 salmon fillets, skinless, cut into 2.5cm / 1" cubes (~600 - 700g / 1.2 - 1.4lb total)

2 tsp paprika (regular/sweet, smoked also lovely)

¾ tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)

1 tsp onion powder

1 tsp garlic powder (don't sub with fresh garlic, will burn)

¼ tsp dried thyme

¼ tsp black pepper

¼ tsp cayenne pepper, optional for slight spiciness

2 ½ tsp brown sugar, tightly pack the teaspoons

2 tbsp olive oil

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1. Preheat the oven to 240°C/460°F (220°C fan-forced).

2. Lightly scrunch up foil, then gently unfold it so it stays wrinkled. Place on the tray and fold the edges to secure.

3. Put the Cajun Spice mix ingredients in a bowl and mix. Add salmon and toss to coat.

4. Spread the salmon on the foil (the more spaced out they are, the better they colour).

5. Bake for 12 minutes (don't turn). Remove salmon from the tray and enjoy!

   Recipe Notes:

6. Cajun dried spice mix substitutions:

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Paprika – smoked paprika is great!

Onion and garlic powder – substitute with more of the other

Thyme – oregano or parsley

Brown sugar – white sugar (don’t use honey or maple, surface doesn’t caramelise as well, I tried)

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1. Roasted corn avocado salsa (pictured in post on the rice bowls) – I made this in the oven at the same time as the salmon. Cut corn kernels off a corn cob, toss with oil, salt and pepper, spread on tray. Bake on shelf under salmon (12 minutes, corn on edges will get slight browning). Remove, toss with diced avocado, tomato and/or red capsicum, sliced green onion, pinch of salt and pepper, drizzle of lime juice (sub lemon or tiny splash of cider vinegar, I didn’t use extra oil because it’s on the corn and in the sauce, but you can if you want).

Leftover salmon will keep 2 to 3 days in the fridge. Not suitable for freezing.