4 x 200g skinless, boneless salmon fillets
Hummus and lemon wedges, to serve
2 tblsps olive oil
3 cloves garlic, crushed
2 tsps ground cumin
800g cauliflower, trimmed, chopped
Salt and pepper, to taste
60g bag baby spinach leaves
1⁄4 cup currants
To make spiced cauliflower, combine oil, garlic and cumin in a large bowl. Add the cauliflower and season with salt and pepper. Toss well and transfer to an oven tray lined with baking paper.
Cook in a very hot oven (220C) for about 20 minutes, or until cauliflower is tender. Transfer to a large bowl. Add the spinach and currants. Toss to combine.
Meanwhile, season the salmon fillets with salt and pepper.
Heat an oiled, large, non-stick frying pan over a medium heat. Add the salmon. Cook for 3 minutes on each side. Transfer to an oven tray lined with baking paper.
Cook in the same very hot oven for about 5 minutes, or until salmon is cooked to your liking.
Serve salmon with hummus, lemon wedges and spiced cauliflower.
This recipe originally appeared on New Idea Food