Seared Salmon & Spiced Roast Cauliflower
with Baby Leaves & Lemon Yoghurt
- Fish
- Milk
This bowl of goodness is fresh, zesty, and totally satisfying! Perfectly seared salmon sits atop Mumbai-spiced roasted veggies for a flavourful punch. Toss in tender kale and a dollop of tangy lemon yoghurt, and you’ve got a vibrant, feel-good meal. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Red Onion
1 sachet
mild sambal seasoning
280 g
Salmon
(Contains: Fish; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
packet
Baby Leaves
2
Garlic
1
Courgette
1
Cauliflower
1
Lemon
1 packet
Baby Spinach Leaves
Nutrition Values
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. • Slice courgette into thin rounds. • Thinly slice onion. • Place veggies on a lined oven tray. Sprinkle with Mumbai spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Pat salmon dry with a paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• While salmon is cooking, finely chop garlic. • Zest lemon to get a pinch, then slice into wedges. • In a small microwave-safe bowl, combine garlic, lemon zest and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Season to taste. • Add Greek-style yoghurt, stirring to combine.
• To tray with roast veggies, add baby leaves and a generous squeeze of lemon juice, tossing to combine. • Divide spiced roast cauliflower between bowls. • Top with seared salmon. Dollop with lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!
