Rocket, Avocado & Gherkin Salad with Baked Cajun Salmon



I had a ‘use up left overs’ day and managed to make this delicious if slightly unusual sounding salad. If you’re not a fan of gherkins or rocket then this salad is not for you but if, like me, you are then I hope you enjoy it just as much. It’s a very simple recipe and uses up left overs/odds-and-ends.

Rocket, Avocado & Gherkin Salad with Baked Cajun Salmon

Preparation to Plate: 20 Minutes

Serves 1-2 people

Consume within 1-2 days 


1 Salmon Fillet, any size you want/have

Bag of Rocket

1 Avocado

2 Gherkins

Olive Oil

Cajun Shake, available in most supermarkets it’s premixed Cajun spice

Black Pepper


Preheat the oven to 180ºC. Wash the salad and place in a bowel, if you want to make a salad dressing you can. Drizzle a small line of olive oil over the salmon and then gently shake over the Cajun spice ensuring you don’t get a clump in one area. Place in the preheated oven for 15 minutes.

Slice and gherkin into discs and then into quarters and cube the avocado. Add this to the prepared rocket leaves.


Drizzle over olive oil, or a salad dressing if you prefer, season with black pepper (salt if necessary) and mix well. Place the cooked salmon fillet on top, season with a bit more olive oil and pepper if you wish and enjoy.


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