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Roasted Salmon with Chickpeas & Cauliflower

Treat your tastebuds to a symphony of flavours with this delicious traybake as a smooth mustard-laced mayonnaise marries together the sweetness of sundried tomato, and saltiness of capers to make a perfect accompaniment to rich delicate salmon
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Prep Time 10 mins
Cook Time 52 mins
Total Time 1 hr 2 mins
Servings 4 people

Ingredients
  

  • 4 salmon fillets with skin (if you prefer you can remove the skin)
  • 1 large cauliflower, broken into florets (see Lisa’s tips for roasting the leaves)
  • 1 x 400 g chickpeas drained and rinsed
  • 3 tbsp. olive oil
  • 4 tsp. capers
  • 10 sun-dried tomatoes sliced
  • 4 tsp. mayonnaise (I recommend Hunter & Gather)
  • 1 tsp. Dijon mustard
  • sea salt or pink Himalayan salt
  • herbamare
  • cracked black pepper
  • garnish 1 handful chopped chives, dill or parsley
  • serving suggestion coconut rice, quinoa or brown rice steamed greens

Instructions
 

  • Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted), and line a large baking tray with parchment paper or a silicone baking mat.
  • Tip the cauliflower florets and drained chickpeas into the lined baking tray, then drizzle with olive oil and season well with sea salt, Herbamare and cracked black pepper, tossing well to ensure everything is well coated.
  • Place the tray into the pre-heated oven and bake for 40 minutes, tossing the contents after the first 20 minutes to ensure even cooking and repeat every so often as the cauliflower starts to colour – you don’t want it to burn.
  • Combine the mustard and mayonnaise in a mixing bowl and stir together until smooth then set aside. In a separate bowl combine the capers and sundried- tomatoes and set aside to let the flavours infuse.
  • Remove the tray of cauliflower from the oven and, using a spoon, create enough space in which to nestle the salmon fillets. Season each fillet with sea salt, Herbamare and cracked black pepper before spooning around 1 tsp of mayonnaise over the top of each, using the back of the spoon or a knife to spread it evenly over the surface – then top each fillet with the capers and sun-dried tomatoes.
  • Place the tray back into the oven and cook for a further 12-15 minutes depending on the thickness of and how well cooked you like your salmon – I prefer to go for 12 minutes which gives soft, succulent salmon but feel free to cook it for longer if you wish.
  • Remove the tray from the oven and garnish with chopped chives, dill or parsley, then serve with the lemon wedges and your choice of accompaniment.
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Notes

LISA’S TIP – Should you have any leftovers then why not try turning them into a delicious lunchtime salad? Simply add to some cooked quinoa (I always have a batch in the fridge) and any leftover roast veggies or greens that you have at hand and tuck in! If you want to add a touch of spice to the dish, then sprinkle some paprika or ras el hannout over the chickpeas and cauliflower before putting them into roast. Don’t be tempted to throw away the cauliflower leaves – drizzle them with olive oil and season then place them onto a baking sheet and roast them in the oven at the same time as the salmon – delicious eaten hot or cold.