One-Pot Salmon with Cauliflower

Ingredients

• Salmon fillets 2 x 150g
• Cauliflower 1 small head, cut into florets
• Red onion 1, thinly sliced
• Garlic cloves 2, minced
• Ginger 1cm piece, grated
• Vegetable oil 2 tbsp
• Ground turmeric 1 tsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Garam masala 1/2 tsp
• Chilli powder 1/4 tsp (or to taste)
• Chopped tomatoes 1 x 400g can
• Light coconut milk 100ml
• Fresh coriander small bunch, chopped, for garnish
• Salt and black pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Heat the vegetable oil in a large, oven-safe frying pan or shallow casserole dish over a medium heat.
3. Add the sliced red onion and cook for 5-7 minutes until softened and lightly golden.
4. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
5. Add the ground turmeric, cumin, coriander, garam masala, and chilli powder. Stir well and cook for 30 seconds until the spices are aromatic.
6. Pour in the can of chopped tomatoes and the light coconut milk. Stir everything together and season with salt and pepper.
7. Bring the sauce to a gentle simmer. Add the cauliflower florets, ensuring they are mostly submerged in the sauce. Stir gently.
8. Nestle the salmon fillets on top of the cauliflower and sauce mixture.
9. Cover the pan tightly with a lid or foil. Transfer to the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily, and the cauliflower is tender.
10. Remove from the oven, garnish generously with fresh chopped coriander, and serve immediately.