Roast Salmon & Cauliflower Salad – Sugar Balance

Roast Salmon & Cauliflower Salad

INGREDIENTS

  • 1/2 head cauliflower, cut into small florets
  • 1 small onion, cut into wedges
  • 2 tablespoons extra virgin olive oil, plus extra, to serve
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 lemon, rind finely grated, halved
  • 2 garlic cloves, crushed
  • 1 large (about 250g) salmon fillets
  • 1 cup fresh mint leaves

INSTRUCTIONS

  1. Preheat the oven to 210°C/190°C fan forced. Line 2 baking trays with baking paper.
  2. Place the cauliflower and onion on 1 prepared tray. Drizzle with 1 1/2 tbs oil.
  3. Combine the cumin and coriander in a bowl. Sprinkle the vegetables with 1 tsp spice mixture. Roast, stirring once, for 25 minutes or until golden.
  4. Add the lemon rind, 1 garlic clove and the remaining oil to the remaining spice mixture.
  5. Place the salmon on the remaining prepared tray. Season. Spread with the spice mixture over the fish. Roast salmon for the last 12 minutes of vegetable cooking time or until cooked to your liking. Rest for 3 minutes. Coarsely flake.
  6. Juice half the lemon.
  7. Plate vegetables and top with salmon. Drizzle any remaining dressing, olive oil or squeeze of lemon and salt and pepper to taste.