The baked salmon is topped with a medley of olives, sun-dried tomatoes, and dill, all complemented by a drizzle of creamy tahini sauce – served with a roast cauliflower salad.
This Week
2 Dec - 8 Dec
Salmon with a Sun-Dried Tomato Salsa, Tahini Sauce and a Roast Cauliflower Salad
- under 1 hour
- 4
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Tips
Tips
- We have used a salmon tail but you can also use individual filets.
- Note that the salmon is popped into the oven during the last 10 minutes of the cauliflower’s cooking time. This ensures the salmon is served straight out of the oven, whereas the cauliflower can be served at room temp.
Shortcuts
Vegetables
- Swap cauliflower for pumpkin.
- Swap baby spinach for rocket.
Protein
- For a vegetarian variation, omit the salmon and turn it into a big delicious salad. Simply add a 400g tin of chickpeas (drained and rinsed to the salad) along with the olives, sun-dried tomatoes and dill. Toss well then drizzle with the creamy tahini sauce. You could also add a grain like quinoa or freekeh.
- Swap salmon for chicken thighs, simply dust in flour and pan fry until golden and crispy and serve as you would the salmon.
Other
- Swap almonds for pistachios or sunflower seeds.
Ingredients
Salmon
- 600g salmon tail
- 1 lemon (cut into thin slices)
- ¼ cup green or black olives (roughly chopped)
- ¼ cup sun-dried tomatoes (drained and roughly chopped)
- ⅓ cup dill (roughly chopped)
- Olive oil
- Salt and pepper
Creamy tahini drizzle
- 2 Tbsp tahini
- 1 Tbsp warm water
- 1 tsp dijon mustard
- 1 garlic clove (crushed)
- 1 lemon (juice)
Cauliflower salad
- 1 cauliflower (cut into bite-sized florets)
- 1 red onion (cut into wedges)
- 75g baby spinach, ½ a bag (roughly chopped)
- ¼ cup almonds (roasted and roughly chopped)
- 2 Tbsp olive oil, plus extra for roasting vegetables
- 2 Tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 75g goats feta (optional)
- Salt and pepper
Method
- Preheat the oven to 200 degrees celsius, fan bake.
- Place the cauliflower and red onion onto a large baking tray; drizzle with olive oil and season with salt and pepper. Pop into the oven and roast for 25-30 minutes or until cauliflower is cooked and slightly crispy; allow it to cool slightly before preparing the salad.
- While the cauliflower is roasting, prepare all the condiments and set them aside until you’re ready to serve. Starting with the sun-dried tomato topping, in a small bowl, add the olives, sun-dried tomatoes and dill; toss to combine.
- To make the creamy tahini sauce add all the ingredients and mix until smooth and creamy; set aside until you’re ready to serve.
- Last condiment is the dressing for the salad. In a small bowl or jar, add the olive oil, apple cider vinegar, honey, dijon mustard, salt and pepper; mix to combine.
- Prepare the salmon. Place the salmon, skin-side down, onto a lined baking tray. Drizzle with a little olive oil, season with salt and pepper and place lemon slices on top. Pop it into the oven during the last 10 minutes of the cauliflower’s cooking time; cook for 20 minutes or until the salmon is cooked to your preference.
- To prepare the cauliflower salad add the spinach, cauliflower, onion, almonds, pour over the dressing and gently toss; top with goats feta if using.
- Once the salmon has cooked, remove it from the oven, scatter over the sun-dried tomato mix and drizzle with the creamy tahini sauce – you can use any extra tahini sauce to drizzle over the entire dish.
Variations
Vegetables
- Swap cauliflower for pumpkin.
- Swap baby spinach for rocket.
Protein
- For a vegetarian variation, omit the salmon and turn it into a big delicious salad. Simply add a 400g tin of chickpeas (drained and rinsed to the salad) along with the olives, sun-dried tomatoes and dill. Toss well then drizzle with the creamy tahini sauce. You could also add a grain like quinoa or freekeh.
- Swap salmon for chicken thighs, simply dust in flour and pan fry until golden and crispy and serve as you would the salmon.
Other
- Swap almonds for pistachios or sunflower seeds.
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