James Tanner served up a tasty cajun Salmon Salad for a quick Monday night supper on Lorraine.

The ingredients are: 280g boned skinless salmon fillet, Juice 1 lime, ½ tsp ground cumin, ½ tsp smoked paprika, ½ tsp ground coriander, Pinch chilli powder, Pinch of soft brown sugar, 1 ripe avocado, cut into slices, Handful baby plum tomatoes, halved, 2 spring onions, sliced and 1 head gem lettuce, separated into leaves.

For the dressing: 1 tbsp chopped dill, 150ml natural yoghurt, 1 tbsp extra virgin olive oil, 1 tbsp white wine vinegar and Sea salt and black pepper.