Roasted Salmon with Cauliflower and Tomatoes
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Roasted Salmon with Cauliflower and Tomatoes

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time15 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

1.5 cup

All-Purpose Flour

(Contains Wheat)

2 tsp

Baking Powder

½ unit(s)


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


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


¼ tsp


0.13 tsp



Nutrition Values

Calories1080 kcal
Fat55 g
Saturated Fat14 g
Carbohydrate94 g
Sugar11 g
Dietary Fiber9 g
Protein55 g
Cholesterol110 mg
Sodium1760 mg
Trans Fat0.1 g
Potassium1700 mg
Calcium400 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Measuring Spoons
Parchment Paper
Baking Sheet
Tea Towel
Rolling Pin
Large Non-Stick Pan
Small Bowl


Make flatbread dough
  • 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. 
Prep and roast veggies
  • 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.
Prep and roast salmon
  • 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.**
Roll flatbreads
  • 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.
Cook flatbreads
  • 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. 
Finish and serve
  • 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. 
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