Moroccan salmon with cauliflower ‘couscous’ and garlic spinach
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Skillet
- Mixing bowl
- Measuring spoon
Ingredients
- 300g cauliflower florets
- 2 tsp rapeseed oil
- grated zest and juice of 1 lemon
- 2 x 150g salmon fillets
- 1 tsp ras el hanout
- 1 garlic clove, sliced
- 150g young-leaf spinach
- ½ tsp harissa (we like Belazu)
- 75g 0% fat Greek yogurt
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