Serves 2


  • 150g gluten free spaghetti, cooked per instructions on packet
  • 1 tablespoon olive oil
  • 1 salmon steak
  • 1 onion finely, diced
  • 6 cherry tomatoes, quartered
  • 2 garlic cloves, minced
  • 180ml dairy free cream
  • Pinch of chilli flakes
  • 2 tablespoons lemon juice
  • 1 teaspoon Cajun seasoning
  • Salt and pepper, for seasoninG


  1. Place the olive oil into a shallow pan over a medium heat
  2. Add in the garlic and onion
  3. Saute for 10 minutes
  4. Add in the cherry tomatoes and cook for a couple of minutes
  5. Microwave the salmon for 2 minutes, remove the skin and flake
  6. Stir in the dairy free cream, chilli flakes, flaked salmon, lemon juice and Cajun seasoning
  7. Cook for a couple of minutes
  8. Season with salt and pepper
  9. Stir though the cooked spaghetti and serve

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