Salmon with turmeric-roast cauliflower and chickpeas

Ingredients

For 1 serving

• Salmon fillet130 g
• Cauliflower200 g
• Cooked chickpeas100 g
• Turmeric1 teaspoon
• Cuminto taste
• Parsleyto taste
• Extra virgin olive oil10 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: October – March

Method

1. Heat the fan oven to 210 °C. Wash the cauliflower and break it into florets of about 3 cm; rinse the cooked chickpeas, drain them and pat them very dry with kitchen paper so they roast rather than steam.
2. On a lined baking tray toss the florets and chickpeas with most of the oil, the turmeric, a pinch of cumin and salt, using your hands so they colour evenly.
3. Roast for 20 minutes, until the cauliflower is golden at the edges and the chickpeas start to crisp.
4. Meanwhile pat the salmon fillet dry, season with salt and pepper and rub it with the remaining oil.
5. Stir the vegetables, make room in the middle of the tray, lay the salmon there and cook for another 12 minutes, until the flesh flakes and is just pink in the centre.
6. Finish with the washed and chopped parsley and a squeeze of lemon juice and serve.