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Salmon with a Sun-Dried Tomato Salsa, Tahini Sauce and a Roast Cauliflower Salad

The baked salmon is dressed with a creamy tahini sauce and showered with olives, sun-dried and dill - served with a roast cauliflower and rocket salad.

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Breakdown

Preheat the oven to 200 degrees celsius, fan bake.
Roast the cauliflower and red onion.
Make the toppings for the salmon.
Mix together the olives, sun-dried tomatoes and dill.
Bake the salmon.
Prepare the cauliflower and rocket salad.
Once the salmon has cooked, scatter over the olive and sun-dried tomato mix and drizzle with the creamy tahini sauce - serve alongside the salad and enjoy.

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.
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This recipe serves four, if you are cooking for two simply halve the recipe. To prevent waste we recommend buying a small red onion or a shallot.

INGREDIENTS Ingredients

Salmon

600g salmon tail
1 lemon (cut into thin slices)
¼ cup green or black olives (roughly chopped)
¼ cup sun-dried tomatoes (roughly chopped)
⅓ cup dill
Olive oil
Salt and pepper

Creamy tahini drizzle

4 Tbsp tahini
1 tsp dijon mustard
4 Tbsp warm water
1 garlic clove (crushed)
1 lemon (juice)

Cauliflower salad

1 cauliflower (cut into bite-sized florets)
1 red onion
75g rocket, ½ a bag (roughly chopped)
3 Tbsp olive oil, plus extra for roasting vegetables
3 Tbsp red wine vinegar
1 tsp dijon mustard
1 tsp maple syrup
¼ cup almonds (roasted and roughly chopped)
75g feta
Salt and pepper

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 around 25-30 minutes or until cauliflower is cooked and crispy in places.
In a small bowl, mix together the olives, sun-dried tomatoes and dill in a bowl, set aside until you're ready to serve.
In another bowl, add all of the ingredients for the creamy tahini sauce, mix until smooth and creamy, set aside until you're ready to serve.
Bake the salmon during the last 10 minutes of the cauliflower cooking time. Place the salmon, skin-side down, onto a lined baking tray. Drizzle with a little olive oil and season with salt and pepper; place lemon slices on top. Pop into the oven and cook for 20 minutes or until the salmon is cooked to your preference.
While the salmon is cooking, prepare the cauliflower salad. In a large salad bowl add the olive oil, apple cider vinegar, maple syrup, dijon mustard, salt and pepper; whisk to combine. Add the rocket and toss well to coat in the dressing before adding the remaining salad ingredients.
Once the salmon has cooked, remove it from the oven, scatter over the olive and sun-dried tomato mix and drizzle with the creamy tahini sauce - save the extra tahini sauce to drizzle over the entire dish.

VARIATIONS

Vegetables

Swap cauliflower for pumpkin.
Swap rocket for baby spinach.

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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