Za'atar Salmon with Cauliflower salad and herb yoghurt
Ready in 30 minutes
• Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, March 31, 2019.
This dish most recently appeared in Fresh Start (5 Meals For 1) 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
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Preheat oven to 220°C.
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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.
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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.
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Make herb yoghurt.Combine all herb yoghurt ingredients together in a bowl and season to taste.
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Finish salad. Toss cooked vegetables with courgette, spinach, lemon juice and half the herb yoghurt on tray. Season to taste.
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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 |