Two very healthy and tasty recipes again for you today. With the summer finally appearing, both the salmon and chicken are also ideal for the barbeque.

I like the Cajun taste with salmon – but be careful: it is quite spicy. It does have a bit of a kick, so use sparingly if you don’t like your spices too hot. For those who do, you could also try it with monkfish, or with lamb.

I always recommend Clare Island organic salmon. We have been using it for several years now and it is excellent. For rapeseed oil you might try Patrick and Carol Rooney’s award-winning oil, which they grow and press on their farm in Castlebellingham, Co Louth, and is now part of the Simply Better range. I was delighted to meet Pat again at a demo in Dundalk recently.

For the chicken, I recommend infused rapeseed oil. It is easy to make yourself. Just take some cloves of garlic, cut in half and do not peel. Add the garlic, and some thyme and rosemary, to the oil and gently warm for about 10 minutes. Do not allow to boil.

Cajun salmon with spring vegetable couscous

Serves four

Rapeseed oil, for drizzling

Four 175g (6oz) fresh salmon fillets

4 tsp Cajun seasoning

225g (8oz) baby courgettes

300g (10oz) asparagus spears

Pinch of salt

400ml (14floz) boiling water

400g (14oz) cous cous

4 tbsp chopped fresh flat-leaf parsley

4 tbsp snipped fresh chives

Sea salt and freshly ground black pepper

Lemon wedges, to serve

  • 1 Preheat the oven to 200°C (400°F/ Gas mark 6).
  • 2 Brush the salmon fillets with a little of the olive oil and then sprinkle Cajun seasoning over the top.
  • 3 Put them in a small roasting tin lined with parchment paper. Place in the oven for 10 to 12 minutes, until just tender.
  • 4 Meanwhile, pour the boiling water over the cous cous. Cover with clingfilm and set aside for five minutes
    • .

  • 5 Using a vegetable peeler, pare the courgettes into ribbons.
  • 6 Trim down the asparagus spears in half on the diagonal, and then cut each piece in half again, lengthways.
  • 7 Season with the salt and then steam for two minutes, until just tender.
  • 8 Fluff up the cous cous with a fork and fold in the vegetables with the herbs and a little drizzle of the olive oil.
  • 9 Season to taste.
  • 10 Arrange on plates with the Cajun salmon and lemon wedges to serve.

    • Roast chicken with spiced lentils and rice

    Serves four

    2 tbsp garlic-infused rapeseed oil

    Four chicken breast fillets (skin on)

    Two onions, thinly sliced

    2 tbsp harissa paste (or use curry powder)

    175g (6oz) dried red split lentils

    200g (7oz) brown or white basmati rice

    450g (1lb) kale, tough stalks removed and shredded

    Sea salt and freshly ground black pepper

  • 1 Preheat the oven to 200°C (400°F/gas mark four).
  • 2 Drizzle half of the oil over the chicken breasts in a roasting tin and season with salt and pepper. Roast for 15 to 20 minutes, until cooked through and tender.
  • 3 Remove from the oven and cover loosely with foil. Leave to rest in a warm place for about five minutes.
  • 4 Meanwhile, heat the rest of the oil in a pan with a lid. Add the onions and sauté for five minutes, then stir in the harissa paste. Add lentils and rice with 1,000ml (1 pint 14floz) of water.
  • 5 Cover and simmer for 15 minutes, adding kale for last three minutes to steam on top. Fold together to serve on plates with the roasted chicken.