Salmon & Cauliflower Tray Bake
November 06, 2017 | Serves 4
- 1 Large Cauliflower
- 3 Cloves of Garlic
- Juice of 2 Lemons
- 1/3 Cup of Olive Oil (80ml)
- Handful of Fresh Rosemary
- 1/2 Cup of Olives (100g)
- 1/3 Cup of Capers (45g)
- 4 Salmon Fillets
This is the easiest weeknight dinner with only one thing to wash up- a serious plus when you’re busy. I love salmon with lemon and both the fish and the cauliflower soak up all the citrusy juices along with the gorgeous flavours from the capers, olives and rosemary. Even if you’re not cooking for 4, make the full amount and keep the rest for lunch the next day.
Preheat the oven to 200’C.
Mince the garlic and add it to a bowl with the lemon juice and olive oil.
Chop the cauliflower into florets and add them to a large roasting tray. Drizzle the lemon mixture evenly over them. Add in the capers, olives and fresh rosemary and toss well.
Season with sea salt and pepper and roast for about 30 minutes.
Sprinkle some sea salt and pepper over the salmon fillets. Take the tray out and toss the cauliflower. Tilt the tray and spoon a few tablespoons of the juices into a small bowl. Place the salmon fillets on top of the veg and spoon all the juices over the fish. Pop it all back in the oven for about 12-15 minutes until the salmon is cooked through.
Serve with any extra sauce from the tray poured on top.