Ingredients
1 head cauliflower, cut into florets
3 teaspoons olive oil
1 ½ teaspoons turmeric
½ teaspoon cumin
2 cloves garlic, chopped
2 salmon fillets (skin on, 400g)
Salt, to taste
1 teaspoon lemon juice
Instructions
- Steam the cauliflower florets until tender.
- Heat 1 teaspoon of olive oil in a small pan, add garlic, turmeric, and cumin. Toss steamed cauliflower in the spiced oil until well coated. Remove from heat, add lemon juice and 1 teaspoon olive oil, and set aside.
- Heat 1 teaspoon olive oil in a medium pan over medium heat. Season salmon with salt and place skin-side down.
- Cook salmon for 6 minutes, then cover the pan with a lid. Reduce heat and cook for another 4 minutes or until salmon is cooked through.
- Serve the grilled salmon alongside the turmeric cauliflower.
Notes
- For extra flavor, add a pinch of black pepper or a squeeze of fresh lemon over the salmon before serving.
- Cauliflower can be roasted instead of steamed for a slightly nuttier taste.
- Make sure not to overcook the salmon; it should be moist and flaky, not dry.
- Leftovers can be stored in the fridge for up to 2 days and are great for meal prep.
- Prep Time: 10 min
- Cook Time: 15 min