Roast salmon with spiced cauliflower & spinach

July 22, 2022 (Last Updated: July 19, 2022)
Roast salmon with spiced cauliflower & spinach

Roast salmon with spiced cauliflower & spinach

Head into your kitchen and celebrate the beautiful produce. Try our Roast salmon with spiced cauliflower & spinach. This is a great light meal for those hot symmetry evenings

 

SERVES 4 | HANDS-ON TIME 30 min| TOTAL TIME 50 min

INGREDIENTS

  • 1.5 kg cauliflower, cut into florets
    1⁄3 cup olive oil
  • 3 tsp garam masala
  • 2 tsp ground turmeric
  • 600 grams skinless, boneless salmon fillets
  • 180 grams baby spinach leaves
  • 200 grams baby cucumbers, sliced thinly lengthways
    1⁄2 cup fresh coriander leaves
  • 2 tbsp lemon juice
  • 1⁄2 cup unsweetened coconut yoghurt
  • 1 tbsp white sesame seeds, toasted
  • 2 tsp black sesame seeds
  • lemon cheeks, to serve

METHOD

PREHEAT the oven to 200°C. Line two large oven trays with baking paper.

TOSS cauliflower together with half the oil, the garam masala and turmeric in a bowl and season. Divide cauliflower between trays. Roast for 20 minutes or until the cauliflowers starts to brown.

SEASON the salmon and add it to the trays with the cauliflower. Roast for 5 minutes or until the cauliflower is golden and the salmon is almost cooked through. Transfer the cauliflower to a bowl and set aside to cool. 

ADD the spinach, cucumber and coriander to the cauliflower. Break thee cooked salmon into chunks.

COMBINE the remaining oil and half of the lemon juice together in a bowl and mix well to incorporate. Season to taste. 

ADD the dressing to the salad and toss to combine.

COMBINE yoghurt and remaining lemon juice together in a  bowl and season.

DIVIDE salad and salmon between four plates, drizzle with yoghurt mixture. Sprinkle with sesame seeds and serve with lemon cheeks.

 

<FOOD TEAM TIP > Thinly slice cucumbers using a mandolin or V-slicer, or peel into ribbons with a vegetable peeler.

 

Roast salmon with spiced cauliflower & spinach

Serves: 4
Prep Time: 30 minutes Total Time: 50 minutes

Ingredients

  • 1.5 kg cauliflower, cut into florets
  • 1⁄3 cup olive oil
  • 3 tsp garam masala
  • 2 tsp ground turmeric
  • 600 grams skinless, boneless salmon fillets
  • 180 grams baby spinach leaves
  • 200 grams baby cucumbers, sliced thinly lengthways
  • 1⁄2 cup fresh coriander leaves
  • 2 tbsp lemon juice
  • 1⁄2 cup unsweetened coconut yoghurt
  • 1 tbsp white sesame seeds, toasted
  • 2 tsp black sesame seeds
  • lemon cheeks, to serve

Instructions

1

Preheat the oven to 200°C. Line two large oven trays with baking paper.

2

Toss cauliflower together with half the oil, the garam masala and turmeric in a bowl and season. Divide cauliflower between trays. Roast for 20 minutes or until starting to brown.

3

Season the salmon and add it to the trays with the cauliflower. Roast for 5 minutes or until cauliflower is golden and salmon is almost cooked through. Transfer cauliflower to a bowl and set aside to cool. 

4

Add spinach, cucumber and coriander to the cauliflower. Break salmon into chunks.

5

Combine the remaining oil and half the lemon juice together in a  bowl and mix well to incorporate. Season.

6

Add dressing to salad and toss to combine.

7

Combine yoghurt and remaining lemon juice together in a  bowl and season.

8

Divide salad and salmon between four plates, drizzle with yoghurt mixture. Sprinkle with sesame seeds and serve with lemon cheeks.

Did you make this recipe? Tag us on Instagram @foodandhomesa!

ALSO SEE: Lamb and freekeh tabbouleh

Lamb and freekeh tabbouleh with crispy halloumi

 

ALSO SEE: EASY OREO BALLS

Easy Oreo Balls

 

Send this to a friend