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Updated: May 27, 2021

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.

Serves 2


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.

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