One pan cauliflower & salmon
Calorie controlled cooking spray
1 whole, cut into florets (around 850g)
1 small, cut into wedges
Green or Brown Lentils, cooked
1 can(s), large, drained
2 zest(s) of 1
Lemon Juice, Fresh
2 tablespoons, plus wedges, to serve
Hot Smoked Salmon Fillet
300 g, flaked
10 g, chopped
- Mist a large, nonstick frying pan over a medium-high heat. Sauté the cauliflower florets, stirring, for 1 minute. Add 60ml water and cook, partially covered, for 3 minutes. Toss, add another 60ml water and cook, partially covered, for 4-5 minutes more, or until the cauliflower is just tender and the water has evaporated. Transfer to a large bowl and set aside.
- Lightly mist the same pan and cook the onion over a medium-high heat, stirring, for 3 minutes or until golden. Return the cauliflower to the pan along with the lentils. Cook over a medium heat, stirring, for 1-2 minutes or until hot. Season to taste. Add the lemon zest and juice, salmon and parsley and toss well. Divide between 4 bowls with the lemon wedges to serve.