Salmon with roasted vegetables and yogurt dressing

Based on 12 ratings
Sponsored

Christian

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

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
  • bowl (large)
  • rubber spatula
  • baking dish
  • frying pan
  • spatula
  • bowl

Nutrition per serving

Cal
711
Protein
54 g
Fat
35 g
Carb
43 g
  • 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 g cauliflower
    • 250 g canned chickpeas
    • 10 g ginger
    • 1 clove garlic
    • 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 g 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 g 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!