The fragrant spices and herbs make for a delicious salmon fillet. The cauliflower couscous is the perfect tangy accompaniment to the middle eastern flavours.
Ingredients
2 tsp olive oil
2 tbsp lemon juice
2 tbsp flat leaf parsley - roughly chopped
2 tbsp coriander leaves - roughly chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground tumeric
1 clove garlic - finely chopped
2 x 150 g sustainably sourced wild salmon fillets
150 g broccoli - cut into small florets
50 g green beans - trimmed
For cauliflower couscous
250 g cauliflower (1/4 cauliflower) - cut into small florets
1 tbsp extra virgin olive oil
1 cup of rocket leaves - roughly chopped
1 cup of baby spinach leaves - chopped
1 cup of watercress sprigs (in autumn only)
¼ bunch of radishes - cut into small dice (or 1 small lebanese cucumber in autumn - cut into 5 mm dice)
1 tomato - cut into small dice
1 tbsp lemon juice
2 lemon wedges to serve
Instructions
Recipe by My Health Zest at https://myhealthzest.com.au/spicy-baked-salmon-recipe-with-cauliflower-couscous/