1: Preheat the oven to 200°C/Fan 180°C/Gas 6.

2: For the Cajun seasoning, mix the ingredients together in a small bowl with 1 tsp flaky sea salt. Pat each salmon fillet dry with kitchen paper and then sprinkle with the seasoning on all sides. Leave to marinate while you prepare the broccoli and dirty rice.

3: Line a baking tray with a silicone mat (or spray with oil). Cut the broccoli into bite-sized florets, season with salt and pepper and spread out on the tray. Cook on a high shelf in the oven for 12 minutes or until the broccoli is lightly charred and cooked through.

4: Meanwhile, for the dirty rice, heat the oil in a large sauté pan over a medium heat. When hot, add the onion and cook for 4–5 minutes until softened. Add the garlic and cook for 2 minutes, then add the red pepper and tomato purée and stir well. Add the oregano, thyme and stock and bring to a simmer.

5: Drain the black eye beans and add to the pan with the rice. Cook for another 5 minutes. Season well with salt and pepper and stir through the spring onions.

6: Heat a medium non-stick frying pan over a medium heat. Spray the salmon fillets a few times with oil then place in the pan. Cook for 2–3 minutes on each side or until lightly charred and cooked through.

7: Spoon the rice into 4 shallow bowls or containers and add the broccoli and salmon. Serve at once, with lime wedges. Or cool then seal and keep in the fridge. Eat within 2 days, either cold or reheated.