Roasted Salmon with Cauliflower and Tomatoes
and Homemade Yogurt Flatbreads
Homemade yogurt flatbreads are no basic side in this dinner — they're the stars of the show! Tangy, creamy yogurt combines effortlessly with flour and baking powder to make fluffy, tender, fresh flatbreads. You'll want to make these every day!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1.5 cup
All-Purpose Flour
(Contains Wheat)
2 tsp
Baking Powder
½ unit(s)
Cauliflower
227 g
Baby Tomatoes
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
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 Milk, Soy, 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
- Add flour, baking powder and 1/4 tsp (1/2 tsp) salt to a large bowl. Stir to combine.
- Add plain yogurt, then stir until no dry pockets remain. Dough will be shaggy.
- Transfer dough to a large, clean work surface. Using your hands, press dough together.
- Knead until dough forms into a ball, 2-3 min. Lightly coat dough with oil. Invert bowl over dough to cover and let rest, 15 min.
- While dough rests, cut half the cauliflower into bite-sized pieces (use the whole cauliflower for 4 ppl).
- Poke each tomato with a fork.
- Add cauliflower, tomatoes, 2 tsp (4 tsp) Moroccan Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: Use two sheets with 1 tbsp oil per sheet for 4 ppl.) Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, tossing halfway through, until veggies are tender and browned, 15-18 min.
- Pat salmon dry with paper towels, then season with remaining Moroccan Seasoning, salt and pepper.
- Add salmon to a parchment-lined baking sheet, skin-sides down. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Roast in the top of the oven until salmon is cooked through, 10-12 min.**
- Once dough has rested, cut into four (eight) 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 heat.
- When hot, reduce heat to medium, then add one flatbread. Cook until bottom is golden-brown and bubbles form on surface, 1-3 min.
- Reduce heat to medium-low. Flip and cook on second side until flatbread puffs up, 1-2 min.
- Transfer cooked flatbread to a platter and cover to keep warm. Repeat with remaining dough.
- Roughtly chop parsley.
- Spread garlic spread onto flatbreads. Sprinkle half the parsley over top.
- Sprinkle feta over veggies.
- Divide salmon, veggies and flatbreads between plates.
- Sprinkle remaining parsley over top.
- Serve yogurt sauce alongside.
