Salmon & roasted cauliflower bowl with yoghurt dressing

Cauliflower is a non-starchy vegetable meaning it is naturally low in carbohydrates. This makes it a perfect substitute for potatoes, pasta and other high carbohydrate foods as a rest day meal. Salmon provides a dose of protein and healthy omega 3 fatty acids highly important for regulating inflammatory processes and act as important factors in joint, cognitive, heart, muscular and neuronal health.

Ingredients (Serves 2):

  • 2 small salmon filets
  • Half a cauliflower
  • 6-8 tomatoes (mini roma)
  • 2 handfuls baby spinach
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. cumin powder
  • Sea salt 
  • Black pepper


  • 250ml natural yoghurt 
  • 2 tbsp. extra virgin olive oil
  • 3g fresh coriander
  • Sea salt & black pepper to taste

Preheat the oven to 180℃. Break up the cauliflower into medium size chunks. Line an oven tray with baking paper. Place the cauliflower, tomatoes and salmon filets (skin side down) onto the tray and drizzle olive oil and spice with cumin, salt and pepper.

Roast the salmon and tomatoes for 10-15min. The cauliflower may need extra time to brown. Whilst cooking, finely chop up the coriander, place all of the dressing ingredients into a small bowl and mix well. Once all is cooked, plate up into a large bowl onto a bed of baby spinach. Drizzle the dressing over the top and add salt and pepper to taste.