Food Network UK

Roasted wild salmon with tomatoes, basil and capers, Parmesan-crusted cauliflower and rice

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Ingredients

  • Cooking spray
  • 4 wild salmon fillets
  • Salt
  • Freshly ground black pepper
  • 2 tbsp lemon and herb seasoning
  • 900g cauliflower florets
  • 35g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated parmesan cheese
  • 160g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped plum tomatoes
  • 7g basil leaves, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 2 tbsp drained capers
  • 425g instant brown rice, cooked according to package directions

Use imperial measurements

Method

How to make Roasted wild salmon with tomatoes, basil and capers, Parmesan-crusted cauliflower and rice

1) Preheat the oven to 200C/Gas 6. Coat a large baking sheet with cooking spray.

2) Season the salmon with salt and pepper and brush lemon and herb seasoning all over both sides.

3) Place the salmon on the prepared baking sheet. Arrange the cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until the fish is fork tender and the cauliflower is golden brown and tender.

4) In a medium bowl, combine the tomatoes, basil and capers. Season, to taste, with salt and pepper. Serve the salmon fillets with tomato mixture spooned over top and with the rice.