Pre-heat your oven to 220ºC/200ºC fan.
Slice the peppers and onion. Place into a baking tray. Add 2 tsp olive oil and 1 tbsp cajun seasoning and toss to coat the vegetables. Cook for 10 minutes.
While the vegetables are cooking, rub a little (1 tsp approx.) olive oil onto the salmon fillet. Place the remaining cajun seasoning into a large flat dish and dip the salmon into the seasoning to coat it.
Remove the vegetables from the oven and turn the temperature down to 180ºC/160ºC fan. Make space in between the vegetables and add the salmon. Cook for a further 20 minutes.
Serve - I like to put the dish out on the table along with a pile of flour tortillas and any additional fillings and let people build their own wraps.
Makes 4 wraps - Serves 2 for a main meal or 4 for a light meal
1 of your 5-a-day fruit and vegetables
Serving: 1wrap | Calories: 362kcal | Carbohydrates: 29.5g | Protein: 19.1g | Fat: 17.8g | Saturated Fat: 2.8g | Sodium: 800mg | Fiber: 3.1g | Sugar: 6.7g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.