Za'atar Salmon with Cauliflower salad and herb yoghurt

Za'atar Salmon with Cauliflower salad and herb yoghurt

Ready in 30 minutes Serves 1
This dish will appear in Fresh Start Lite 5 on Sunday, March 31, 2019.

Ingredients

Cauliflower

  • 1/4 cauliflower, cut into small florets until you have about 1 cup worth
  • 1/4 red onion, cut into wedges
  • 2 tsp balsamic vinegar
  • 1 courgette, peeled into ribbons
  • 1 handful baby spinach
  • juice of 1/4 lemon

Salmon

  • 1 pack salmon fillet
  • 1 pack za’atar

Herb Yoghurt

  • 2 Tbsp yoghurt
  • 1 bunch basil, chopped

Steps

  1. Preheat oven to 220°C.
  2. Prep & cook cauliflower. Toss cauliflower and onion with a pinch salt, vinegar and 1/4 tsp oil on a lined oven tray. Bake for about 25 minutes, until tender.
  3. Cook salmon. Pat salmon dry and season. Sprinkle over za’atar and rub in. When cauliflower has 14 minutes cook time remaining, push cauliflower to one side and place salmon on the tray next to cauliflower. Cook in oven for 10-12 minutes, until just cooked through. Rest for 1-2 minutes before seperating into pieces.
  4. Make herb yoghurt.Combine all herb yoghurt ingredients together in a bowl and season to taste.
  5. Finish salad. Toss cooked vegetables with courgette, spinach, lemon juice and half the herb yoghurt on tray. Season to taste.
  6. Serve cauliflower salad, flaked with salmon and drizzle over remaining herb yoghurt.

Nutritional Information

Energy 1876 kj
448 kcal
Protein 30.2g
Carbohydrate 9.7g
Fat 31.4g