Sumac Salmon & Roasted Cauliflower

Method

1. 1

   Prep the tray

   On a cutting board, cut the salmon into four portions, cut the cauliflower into bite-size florets, juice the lemon, and roughly chop the parsley.
2. 2

   Roast the cauliflower

   Heat the oven to 220°C. On a rimmed baking sheet, toss the cauliflower with 2 tbsp olive oil, sumac, 1/2 tsp salt, and a few grinds of black pepper; roast, turning once.

   14 min

   Tip: Leave space between florets so they roast instead of steaming.

3. 3

   Roast the salmon

   Push the cauliflower aside and set the salmon portions on the rimmed baking sheet; drizzle with the remaining olive oil and half the lemon juice, then roast at 220°C until just opaque and flaky.

   14 min

   Tip: Check thinner portions early; they may finish before the thicker pieces.

4. 4

   Whisk the tahini

   In a small bowl, whisk the tahini, water, and remaining lemon juice; loosen it with a little more water if needed.

   2 min
5. 5

   Taste and serve

   Taste the tahini dressing in the small bowl and adjust with 1/4 tsp salt and a few grinds of black pepper; drizzle over the salmon and cauliflower and finish with parsley.

   2 min