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

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

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
Cooking spray
6 wild salmon fillets
Freshly ground black pepper
2 tbsps lemon and herb seasoning
600g cauliflower florets
45g grated Parmesan cheese
150g chopped plum tomatoes
30g slivered basil leaves
2 tbsps drained capers
800g instant brown rice, cooked according to package directions
1) Preheat oven to 200C/Gas 6. Coat a large baking tray with cooking spray.

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

3) Place salmon on prepared baking tray. Arrange cauliflower on another baking tray, spray with cooking spray and sprinkle with Parmesan.

4) Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.

5) In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.

Serve four of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.

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