Oven baked salmon with cumin roasted cauliflower served with hummus, lime and rocket leaves.
A lovely supper dish with lots of flavour and textures. A highly nutritious meal, packed with healthy fats, protein, fibre, vitamins and minerals.
2 x 6 oz salmon fillets, skin on
I head of cauliflower
2 tsp cumin seeds
2 tsp coriander seeds
1 tbsp coconut oil, melted
2 tbsp lime juice
2 tbsp flat leaf parsley, finely chopped
Sea salt and pepper
75 g rocket leaves
1 head of chicory, finely shredded
1 tsp lime and 1 tsp extra virgin olive oil
2 large tbsps hummus
2 wedges of lime to serve
- Preheat the oven to 200ºC/400ºF/gas 6.
- Freshly grind the cumin and coriander seeds and set aside. Cut the cauliflower in half, remove the core and cut into florets. Wash and dry then place in a bowl with the melted coconut oil and freshly ground cumin and coriander seeds. Place in a roasting tray lined with parchment paper and cook in the oven for 10 minutes.
- Put the salmon, skin side up onto a baking sheet. Sprinkle with parsley and lime juice and season with salt and pepper. Bake for 10-12 minutes until cooked. (You can tell when the fish is cooked as it will flake easily).
- Remove the salmon and the cauliflower from the oven. Mix the lime juice and olive oil and add to the rocket and chicory leaves. Serve the fish and cauliflower on a plate with a quenelle (or tablespoon) of hummus, dressed salad leaves and a wedge of lime.
* A Quenelle is a chef’s term for a nice spoonful and it looks more impressive than a dollop if you are serving the dish to friends.
** The spices taste so much better when freshly ground. You can quickly grind the spices in a coffee grinder or use a pestle and mortar.