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.
Ingredients: Cauliflower • Salmon fillets • Baby tomatoes • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • All-purpose flour (wheat) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Baking powder • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley.
The quantities provided above are averages only.
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 May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
½ unit(s)
Cauliflower
227 g
Baby Tomatoes
1 tbsp
Moroccan Spice Blend
(May contain Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
2 unit(s)
Greek Yogurt
(Contains Milk)
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Garlic Spread
(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
Cooking Steps
- To a large bowl, add flour, baking powder and 1/4 tsp (1/2 tsp) salt. 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 servings).
- Poke each tomato with a fork.
- To a parchment-lined baking sheet, add cauliflower, tomatoes, 2 tsp (4 tsp) Moroccan Spice Blend and 1 tbsp (2 tbsp) oil. (NOTE: Use two sheets with 1 tbsp oil per sheet for 4 servings.) 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 Spice Blend, salt and pepper.
- To another parchment-lined baking sheet, add salmon, 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 4 (8) 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.
- 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.
