Spiced Cauliflower with Salmon

Looking for a delicious and healthy meal to make tonight? Look no further! This spiced cauliflower with salmon is perfect for a quick and easy dinner. Salmon is a great source of protein, and cauliflower is low in carbs and high in fiber. This recipe is sure to please even the pickiest eaters. So give it a try tonight!

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What preparation does salmon need for the recipe?

Salmon is a wonderful recipe ingredient – it’s flavorful, easy to cook, and healthy, too. But before you start cooking, there are a few things you’ll need to do to prepare your salmon.

First, if you’re not using pre-packaged, skin-on salmon fillets, you’ll need to remove the skin. This is easily done with a sharp knife – just make sure to go slowly and be careful not to cut yourself. Once the skin is removed, give the salmon a quick rinse and pat it dry with paper towels. And that’s it! Your salmon is now ready to be cooked according to your chosen recipe.

How do you prepare cauliflower?

Cauliflower is a delicious and versatile vegetable, but it can be a bit tricky to prepare. The first step is to remove the thick stalk and leaves from the head of cauliflower. This can be done with a knife or a vegetable peeler. Once the stalk and leaves are removed, the cauliflower can be cut into florets.

To do this, simply cut the cauliflower into quarters, then slice each quarter into thin strips. The florets can then be cut to the desired size.

When cutting cauliflower, it is important to use a sharp knife. A dull knife will crush the florets, making them harder to cook evenly. With a sharp knife, you can ensure that your cauliflower is evenly cut and ready to be cooked to perfection.

What you need to make spiced cauliflower with salmon

• Coconut oil
• Cauliflower, florets
• Carrot
• Garam masala
• Ground turmeric
• Ground cumin
• Cherry tomatoes
• Salmon fillets
• Cucumber
• Greek yogurt
• Mint
• Salt & black pepper

How to make the recipe

1. Preheat the oven to 390°F (200°C). In a rimmed baking sheet, melt the coconut oil. Add cauliflower florets and carrots in a single layer, then put the tray back in the oven for 10 minutes
2. In the meantime, whisk together the spices in a small bowl and season with salt and pepper.
3. After 10 minutes, remove the tray from the oven and add the cherry tomatoes. Season with the spice mix and toss to combine thoroughly.
4. Season the salmon and vegetables with salt and pepper before layering them in a casserole dish. Then return the baking tray to the oven and roast for a further 12 minutes, or until the vegetables are soft and the salmon completely cooked.
5. Remove excess water from the grated cucumber by gently squeezing it with your hands. Then, place the cucumber into a bowl with yogurt and chopped mint. Season mixture to taste with salt and pepper, stirring until ingredients are combined.
6. Serve the cooked vegetables and salmon with a spoonful of the cucumber and yogurt sauce on top.

Storing the recipe

Place any remaining dish in an airtight container in the fridge. This baked salmon and cauliflower salad will stay good for up to two days if properly handled.

To reheat, add salad to a microwave-safe dish and heat in 15 second intervals, stirring occasionally until warm.

Recipe tips

You could also try using broccoli in place of the cauliflower in the recipe or a mixture of both. Just adjust cooking time to suit the vegetables you are using.

Add more or less spices or try different ones to get the right level of spiciness for your taste buds.

You can also use olive oil in place of coconut oil if you prefer it. Just use 1 tablespoon olive oil in place of the coconut oil as they are like for like in volume.

Yield: 2 portions

Spiced Cauliflower & Salmon

Print

Spice up your cauliflower with this simple salad recipe topped with salmon and a homemade cucumber dip

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Ingredients

• 1 tbsp. coconut oil
• 12 oz. (350g) cauliflower, florets
• 1 carrot, sliced
• 1 tsp. garam masala
• ½ tsp. ground turmeric
• ½ tsp. ground cumin
• 1 cup (150g) cherry tomatoes
• 2 salmon fillets, skinless (approx. 8 oz./230g each)
• ½ cucumber
• 3 tbsp. Greek yogurt
• 2 tsp. mint, chopped
• salt & pepper

Instructions

1. Preheat the oven to 390°F (200°C). 
2. Place the coconut oil into a roasting tray and place into the hot oven. Once the oil has melted, remove the tray and add the cauliflower florets and carrots. Place the tray back in the oven for 10 minutes.
3. In the meantime, mix together the spices in a small bowl and add a pinch of salt and pepper.
4. After 10 minutes, remove the tray from the oven and add in the cherry tomatoes. Season with the spice mix and toss together, ensuring everything is well coated in the spice mix. 
5. Layer the salmon on top of the vegetables and season with salt and pepper. Then return the tray to the oven and roast for a further 12 minutes, until the vegetables are tender and the salmon is cooked through.
6. While the salmon is in the oven, grate the cucumber and with your hands, gently squeeze out as much excess water as possible. Then place the cucumber into a bowl with the yogurt and chopped mint. Season to taste with salt and pepper and mix until well combined.
7. Serve the roasted vegetables and salmon topped with a spoon of the cucumber and yogurt dressing.

Notes

Place any remaining dish in an airtight container in the fridge. This baked salmon and cauliflower salad will stay good for up to two days if properly handled.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 595Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 144mgSodium: 315mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 54g

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