Roasted Salmon with Cauliflower and Tomatoes

Name: Roasted Salmon with Cauliflower and Tomatoes and Homemade Yogurt Flatbreads
Total time: 45 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 250 g Salmon Fillets, skin-on; 1.5 cup All-Purpose Flour; 2 tsp Baking Powder; ½ unit(s) Cauliflower; 227 g Baby Tomatoes; 1 tbsp Moroccan Spice Blend; 2 unit(s) Greek Yogurt; 7 g Parsley; ¼ cup Feta Cheese, crumbled; 2 tbsp Garlic Spread; 3 tbsp Yogurt Sauce; 2.5 tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*

and Homemade Yogurt Flatbreads

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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!

Tags:

New

Allergens:

Salmon

•Hvede

•Milk

•Soja

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.

Preparation Time45 minutes

Cooking Time15 minutes

DifficultyHard

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

1.5 cup

All-Purpose Flour

2 tsp

Baking Powder

½ unit(s)

Cauliflower

227 g

Baby Tomatoes

1 tbsp

Moroccan Spice Blend

2 unit(s)

Greek Yogurt

7 g

Parsley

¼ cup

Feta Cheese, crumbled

2 tbsp

Garlic Spread

3 tbsp

Yogurt Sauce

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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.

Utensils

•Large Bowl

•Measuring Spoons

•Parchment Paper

•Baking Sheet

•Tea Towel

•Rolling Pin

•Large Non-Stick Pan

•Small Bowl

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.