Mediterranean Inspired
Paprika Salmon and Cauliflower Tray
Smoky salmon with crisp-edged cauliflower
A warmly spiced salmon and cauliflower tray bake with lemon, garlic, paprika and cumin for a satisfying low-carb dinner.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Mediterranean Inspired cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
Ingredient notes & swaps
- Use skinless salmon fillets if preferred.
- Ordinary paprika can replace smoked paprika for a milder flavour.
The recipe
Paprika Salmon and Cauliflower Tray
Ingredients
Tray
Seasoning
Method
- 1
Heat the oven to 220°C and place a large rimmed baking tray inside to heat.
- 2
Mix the olive oil, lemon zest, garlic, paprika, cumin and salt, then toss half of this mixture with the cauliflower.
- 3
Spread the cauliflower on the hot tray and roast until it begins to brown at the edges.
Set a timer: 10 minutes - 4
Rub the remaining spice mixture over the salmon, add the fillets to the tray and roast until the fish is safely cooked to your preference and flakes easily.
Set a timer: 12 minutes - 5
Rest the salmon briefly, squeeze over the lemon wedges and serve with the roasted cauliflower.
This is an original Mediterranean-inspired tray bake rather than a traditional regional recipe. Starting the cauliflower on a preheated tray gives it time to brown before the salmon finishes cooking.
Nutrition is estimated per serving from the listed ingredient weights using USDA FoodData Central SR Legacy records, including FDC 175167 for raw farmed Atlantic salmon and FDC 169986 for raw cauliflower.
Storage
Cool promptly and refrigerate in a sealed container for up to 2 days.
Freezing
Freeze the cooked salmon and cauliflower for up to 1 month, though the vegetables will soften.
Reheating
Reheat gently until piping hot throughout and do not reheat more than once.
Keep cooking
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