Roasted Double Salmon and Cauliflower
with Feta, Yogurt Sauce and DIY Garlic Flatbreads
Ingredients: Salmon fillet • Cauliflower • Baby tomatoes • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • All-purpose flour (wheat) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Baking powder • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
8 g
Baking Powder
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
½ unit(s)
Cauliflower
227 g
Baby Tomatoes
8 g
Moroccan Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
2 unit(s)
Greek Yogurt
(Contains: Milk)
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
3 tbsp
Yogurt Sauce
(Contains: Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- To a large bowl, add flour, baking powder and 1/4 tsp (1/2 tsp) salt. Stir to combine.
- Add yogurt, then stir until no dry pockets remain. (NOTE: Dough will be shaggy.)
- Transfer dough to a large, clean work surface. Using your hands, press dough together.
- Knead for 2-3 min, until dough forms into a ball. Lightly coat dough with oil. Invert bowl over dough to cover and let rest for 15 min.
- While dough rests, cut half the cauliflower into bite-sized pieces (use whole cauliflower for 4 servings). (TIP: If only using half, save the other half of the cauliflower for another creation.)
- Poke each tomato with a fork.
- To a parchment-lined baking sheet, add cauliflower, tomatoes, 2 tsp (4 tsp) Moroccan Spice Blend and 1 tbsp oil. (NOTE: Use 2 sheets with 1 tbsp oil per sheet for 4 servings.) Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 15-18 min, tossing halfway through, until veggies are tender and browned. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Pat salmon dry with paper towels, then season with remaining Moroccan Spice Blend, salt and pepper.
- To another parchment-lined baking sheet, add salmon, skin-sides down. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Roast in the top of the oven for 10-12 min, until salmon is cooked through.**
- Once dough has rested, cut into 4 (8) equal pieces. Lightly coat each piece of dough in oil.
- Lightly coat work surface, hands and a rolling pin with oil.
- Working with one piece of dough at a time, roll each piece of dough into a 1/8-inch-thick disc. (NOTE: It's okay if the disc is not a perfect circle.) Cover with a clean towel or plastic wrap.
- Heat a large non-stick pan over medium-high.
- When hot, reduce to medium, then add one flatbread. Cook for 1-3 min, until bottom is golden-brown and bubbles form on surface.
- Reduce heat to medium-low. Flip flatbread and cook the other side for 1-2 min, until flatbread puffs up.
- Transfer cooked flatbread to a platter and cover to keep warm. Repeat with remaining flatbread.
- Roughly chop parsley.
- Spread garlic spread onto flatbreads. Sprinkle half the parsley over top.
- Sprinkle feta over top of veggies.
- Remove salmon skin, if you like.
- Divide salmon, veggies and flatbreads between plates.
- Sprinkle remaining parsley over top.
- Serve yogurt sauce alongside.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
