Za'atar Salmon with Cauliflower salad and herb yoghurt

Za'atar Salmon with Cauliflower salad and herb yoghurt

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 31, 2019.



  • 1/2 cauliflower, cut into small florets
  • 1 leek, sliced into 1cm thick rounds
  • 1 red onion, cut into wedges
  • 2 Tbsp balsamic vinegar
  • 2 courgette, peeled into ribbons
  • 1/2 pack baby spinach
  • Juice of 1/2 lemon


  • Juice of 1/2 lemon
  • 1 pack za’atar

Herb Yoghurt

  • 150g yoghurt
  • 1/2 bunch basil, chopped
  • 1/2 bunch parsley, chopped


  1. Preheat oven to 220°C.
  2. Prep & cook cauliflower. Toss cauliflower, leek and onion with 1/2 tsp salt, vinegar and 1 tsp oil on a lined oven tray. Bake (on top oven rack) for about 25 minutes, until tender
  3. Cook salmon. Pat salmon dry and season. Sprinkle over za’atar, rub in and place on a lined oven tray. Cook in oven (below vegetables) for 12- 14 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 1844 kj
441 kcal
Protein 29.2g
Carbohydrate 9.3g
Fat 31.3g