Salmon with roasted cauliflower and chickpeas and yogurt dressing Dinner is perhaps the best meal of the day, because you take more time for it and spend it with family or friends. Salmon with roasted vegetables is just the thing for dinner. Salmon scores with healthy, long-chain omega-3 fatty acids that have anti-inflammatory properties. The tasty yoghurt dressing is light and seasoned with turmeric, which is also said to have anti-inflammatory and antioxidant properties. The vitamin-rich, low-calorie cauliflower is well digestible for the stomach and intestines and the chickpeas full of protein and fibers. Especially practical: you can use the remains of the roasted vegetables directly as lunch the next day.
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400 g salmon fillets
100 g yogurt
800 g cauliflower
250 g canned chickpeas
10 g ginger
1 clove garlic
1 scallion
2 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cinnamon
½ chili
½ tsp turmeric (ground)
¼ orange
¼ lemon
vegetable oil (for frying)


  1. Preheat oven to 200°C/390°F. Cut cauliflower into bite-sized pieces. Drain and rinse canned chickpeas. Peel and finely slice ginger and garlic. Finely slice scallion and set aside.
  2. Add cauliflower, chickpeas, olive oil, ground coriander, ground cumin, and ground cinnamon to a large bowl. Season with salt and pepper and toss to coat. Transfer to a large baking dish and roast at 200°C/390°F for approx. 25 min., or until the cauliflower is fork tender.
  3. Heat vegetable oil in a frying pan over medium-high heat. Add salmon fillet skinside down and fry for approx. 3 min., or until the skin is crispy. Add sliced ginger and garlic, then flip the salmon, reduce heat to medium-low, and let the salmon fillet cook to desired level of doneness.
  4. Finely chop chili. Add yogurt, salt, pepper, ground turmeric, chili, orange juice, and lemon juice to a bowl and stir to combine. Serve roasted cauliflower and chickpeas with the salmon fillet on a plate. Drizzle with yogurt dressing and garnish with scallions. 

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