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Roasted Salmon with Cauliflower and Tomatoes
and Homemade Yogurt Flatbreads
Homemade yogurt flatbreads are no basic side in this dinner — they're the stars of the show! Tangy, creamy yogurt combines effortlessly with flour and baking powder to make fluffy, tender, fresh flatbreads. You'll want to make these every day!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1.5 cup
All-Purpose Flour
(Contains Wheat)
2 tsp
Baking Powder
½ unit(s)
Cauliflower
227 g
Baby Tomatoes
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
2 unit(s)
Greek Yogurt
(Contains Milk)
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
3 tbsp
Yogurt Sauce
(Contains Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add flour, baking powder and 1/4 tsp (1/2 tsp) salt to a large bowl. Stir to combine.
- Add plain yogurt, then stir until no dry pockets remain. Dough will be shaggy.
- Transfer dough to a large, clean work surface. Using your hands, press dough together.
- Knead until dough forms into a ball, 2-3 min. Lightly coat dough with oil. Invert bowl over dough to cover and let rest, 15 min.
- While dough rests, cut half the cauliflower into bite-sized pieces (use the whole cauliflower for 4 ppl).
- Poke each tomato with a fork.
- Add cauliflower, tomatoes, 2 tsp (4 tsp) Moroccan Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: Use two sheets with 1 tbsp oil per sheet for 4 ppl.) Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, tossing halfway through, until veggies are tender and browned, 15-18 min.
- Pat salmon dry with paper towels, then season with remaining Moroccan Seasoning, salt and pepper.
- Add salmon to a parchment-lined baking sheet, skin-sides down. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Roast in the top of the oven until salmon is cooked through, 10-12 min.**
- Once dough has rested, cut into four (eight) equal pieces. Lightly coat each piece of dough in oil.
- Lightly coat work surface, hands and a rolling pin with oil.
- Working with one piece of dough at a time, roll each piece of dough into a 1/8-inch thick disc. (NOTE: It's okay if the disc is not a perfect circle.) Cover with a clean towel or plastic wrap.
- Heat a large non-stick pan over medium-high heat.
- When hot, reduce heat to medium, then add one flatbread. Cook until bottom is golden-brown and bubbles form on surface, 1-3 min.
- Reduce heat to medium-low. Flip and cook on second side until flatbread puffs up, 1-2 min.
- Transfer cooked flatbread to a platter and cover to keep warm. Repeat with remaining dough.
- Roughtly chop parsley.
- Spread garlic spread onto flatbreads. Sprinkle half the parsley over top.
- Sprinkle feta over veggies.
- Divide salmon, veggies and flatbreads between plates.
- Sprinkle remaining parsley over top.
- Serve yogurt sauce alongside.
