Salmon with roasted vegetables and yogurt dressing

Based on 9 ratings
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Difficulty

Easy 👌
30
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g salmon fillets
100 g yogurt
800 g cauliflower
250 g canned chickpeas
10 g ginger
1 clove garlic
scallion
2 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cinnamon
½ chili
½ tsp turmeric (ground)
¼ orange
¼ lemon
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • oven
  • 2 cutting boards
  • 2 knives
  • colander
  • 2 bowls (large)
  • rubber spatula
  • baking dish
  • frying pan
  • spatula

Nutrition per serving

Cal
711
Protein
54g
Fat
35g
Carb
43g

Step 1/4

Preheat oven to 200°C/390°F. Cut cauliflower into bite-sized pieces. Drain and rinse canned chickpeas. Peel and finely slice ginger and garlic. Finely slice scallion and set aside.
  • 800 cauliflower
  • 250 canned chickpeas
  • 10 ginger
  • 1 clove garlic
  • 1 scallion
  • oven
  • cutting board
  • knife
  • colander

Preheat oven to 200°C/390°F. Cut cauliflower into bite-sized pieces. Drain and rinse canned chickpeas. Peel and finely slice ginger and garlic. Finely slice scallion and set aside.

Step 2/4

Add cauliflower, chickpeas, olive oil, ground coriander, ground cumin, and ground cinnamon to a large bowl. Season with salt and pepper and toss to coat. Transfer to a large baking dish and roast at 200°C/390°F for approx. 25 min., or until the cauliflower is fork tender.
  • 2 tbsp olive oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • salt
  • pepper
  • bowl (large)
  • rubber spatula
  • baking dish

Add cauliflower, chickpeas, olive oil, ground coriander, ground cumin, and ground cinnamon to a large bowl. Season with salt and pepper and toss to coat. Transfer to a large baking dish and roast at 200°C/390°F for approx. 25 min., or until the cauliflower is fork tender.

Step 3/4

Heat vegetable oil in a frying pan over medium-high heat. Add salmon fillet skin-side down and fry for approx. 3 min., or until the skin is crispy. Add sliced ginger and garlic, then flip the salmon, reduce heat to medium-low, and let the salmon fillet cook to desired level of doneness.
  • 400 salmon fillets
  • vegetable oil (for frying)
  • frying pan
  • spatula

Heat vegetable oil in a frying pan over medium-high heat. Add salmon fillet skin-side down and fry for approx. 3 min., or until the skin is crispy. Add sliced ginger and garlic, then flip the salmon, reduce heat to medium-low, and let the salmon fillet cook to desired level of doneness.

Step 4/4

Finely chop chili. Add yogurt, salt, pepper, ground turmeric, chili, orange juice, and lemon juice to a bowl and stir to combine. Serve roasted cauliflower and chickpeas with the salmon fillet on a plate. Drizzle with yogurt dressing and garnish with scallions. Enjoy!
  • ½ chili
  • 100 yogurt
  • ½ tsp turmeric (ground)
  • ¼ orange
  • ¼ lemon
  • salt
  • pepper
  • cutting board
  • knife
  • bowl

Finely chop chili. Add yogurt, salt, pepper, ground turmeric, chili, orange juice, and lemon juice to a bowl and stir to combine. Serve roasted cauliflower and chickpeas with the salmon fillet on a plate. Drizzle with yogurt dressing and garnish with scallions. Enjoy!