Salmon with roasted vegetables and yogurt dressing

Step 1/4

• 800 g cauliflower
• 250 g canned chickpeas
• 10 g 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

• 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

• 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

• ½ chili
• 100 g yogurt
• ½ tsp ground 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!

Enjoy your meal!