Caramelised Curried Salmon with a Sweet Potato and Cauliflower Salad
Ingredients
Directions
- 1
Peel and chop the sweet potato into chunks, cut the onion into chunks and break to cauliflower into florets. Keep the leaves from the cauliflower, slice and set aside.(optional)
- 2
On a lined baking tray add the sweet potato, red onion and cauliflower florets. Sprinkle with curry powder, turmeric, oli, salt and pepper - mix well to ensure even coating and roast 200°C for 20 minutes.
- 3
After 20 minutes, add the cauliflower leaves to the veggies and mix, then return to oven for another 15-20 minutes until slightly charred.
- 4
Add the salmon fillets to lined baking tray or into air fryer. Sprinkle over the brown sugar, Curry powder, salt and pepper and air fry or roast 200°C for 7 minute. (I like mine quite pink, but if you like it slightly more cooked roast for longer.)
- 5
Cook the quinoa as per packet instructions.
- 6
Once the veggies are cooked, add to a large bowl with the quinoa, salt, pepper, squeeze of lemon and a drizzle of olive oil.
- 7
Plate up and serve with a dollop of Greek yogurt, pomegranate and fresh coriander.
