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Spiced Cauliflower and Lemon Herb Salmon Bake Recipe

Name: Spiced Cauliflower and Lemon Herb Salmon Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 Tbsp Olive Oil; 1 Tsp Paprika; 1 Tsp Ground Cumin; 1/2 Tsp Ground Coriander; 1/2 Tsp Garlic Powder; 150 g Greek Yoghurt; 2 Cloves of Garlic, minced; 1 Tbsp Lemon Zest; 2 Tbsp Lemon Juice; 4 Fillets of Salmon; 600 g Baby Potatoes, halved; 1 Large Cauliflower, cut into florets; 1 Bunch of Asparagus, trimmed; 1 Red Onion, sliced; 1 Handful of Fresh Dill, chopped; 1 Handful of Fresh Parsley, chopped; Salt and Pepper to taste

Stashcook

This is a yummy fish and veggie dish. It has salmon with lemon and herbs. It also has cauliflower and potatoes. You bake it all together. It's good for dinner and has spices that taste nice.

Ingredients

1 Tbsp Olive Oil

1 Tsp Paprika

1 Tsp Ground Cumin

1/2 Tsp Ground Coriander

1/2 Tsp Garlic Powder

150 g Greek Yoghurt

2 Cloves of Garlic, minced

1 Tbsp Lemon Zest

2 Tbsp Lemon Juice

4 Fillets of Salmon

600 g Baby Potatoes, halved

1 Large Cauliflower, cut into florets

1 Bunch of Asparagus, trimmed

1 Red Onion, sliced

1 Handful of Fresh Dill, chopped

1 Handful of Fresh Parsley, chopped

Salt and Pepper to taste

Method

Preheat your oven to 200°C/392°F.

In a small bowl, mix together the olive oil, paprika, ground cumin, ground coriander, and garlic powder.

In another bowl, combine 100 g of Greek yoghurt with minced garlic, lemon zest, and 1 Tbsp of lemon juice. Season with salt and pepper.

Place the salmon fillets in the yoghurt mixture, ensuring they are well coated. Set aside to marinate for 20 minutes.

Toss the baby potatoes, cauliflower florets, and red onion slices with half of the spice mixture and a pinch of salt. Spread them out on a large baking tray and bake for 20 minutes.

Remove the tray from the oven. Add the asparagus to the tray and toss with the remaining spice mixture.

Place the marinated salmon fillets on top of the vegetables. Return the tray to the oven and bake for an additional 10 minutes, or until the salmon is cooked through and the vegetables are tender.

While the tray is baking, mix the remaining 50 g of Greek yoghurt with 1 Tbsp of lemon juice, chopped dill, and parsley to create a lemon herb sauce.

Once cooked, remove the tray from the oven. Drizzle the lemon herb sauce over the salmon and vegetables.

Serve the traybake hot, garnished with additional fresh herbs if desired.