Za'atar Salmon with Roasted Cauliflower Salad & Herb Yoghurt

Za'atar Salmon with Roasted Cauliflower Salad & Herb Yoghurt

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, June 14, 2020.
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Ingredients

Cauliflower

  • 1/4 piece cauliflower, cut into small florets
  • 1/4 leek, cut into 1cm rounds
  • 1/4 red onion, cut into wedges
  • 1/4 tsp oil
  • 1 tsp balsamic vinegar
  • 1/2 courgette, peeled into ribbons
  • 1/2 pack baby spinach
  • 1/4 lemon, juiced

Salmon

  • 125g salmon fillet
  • 1/2 tsp za’atar

Herb Yoghurt

  • 1/2 bunch parsley, roughly chopped
  • 2 Tbsp yoghurt

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep & cook cauliflower. Prep cauliflower, leek and onion and toss with a pinch of salt and oil on a lined oven tray. Bake (on upper oven rack) for about 25 minutes, until tender.
  3. Prep & cook salmon. Pat salmon dry, remove any remaining pin bones and season with salt. Sprinkle over za’atar, rub in and place on a lined oven tray. Cook salmon (on lower oven rack) for 12-14 minutes, until just cooked through. Rest for 1-2 minutes before separating into pieces.
  4. Prep herb yoghurt. Prep parsley and combine with yoghurt in a small bowl. Season to taste with salt and pepper.
  5. Finish salad. Prep courgette. Toss cooked vegetables with courgette, spinach, lemon juice and half the herb yoghurt. Season to taste with salt and pepper.
  6. Serve. Cauliflower salad, topped with flaked salmon and drizzled with remaining herb yoghurt.

Nutritional Information

Energy 1780 kj
425 kcal
Protein 29.3g
Carbohydrate 7.8g
Fat 29.4g