Tandoori Spiced Salmon

Prep Mix 150g Greek yoghurt, 2.5 tbsp tandoori paste, 2 cloves grated garlic, 15g grated ginger, 1.5 tbsp lemon juice, and 0.75 tsp salt until smooth. Coat 4–5 salmon fillets thoroughly, set aside 10 minutes. Cut 700g cauliflower into florets.

Roast 1 Preheat oven to 220°C. Toss cauliflower with 2.5 tbsp olive oil, 1 tsp turmeric, 0.5 tsp cumin, and 0.5 tsp salt. Spread on a large tray in a single layer. Roast 15 minutes until golden at the edges.

Roast 2 Push cauliflower to the tray sides. Place marinated salmon skin-side down in the centre. Roast 12–15 minutes at 220°C until the marinade chars at edges and salmon flakes easily when pressed at the thickest point. While salmon roasts, whisk 200g Greek yoghurt, 15g chopped mint, 1 tbsp lemon juice, 0.25 clove grated garlic, and a pinch of salt; season to taste.

Finish and plate Scatter 15g fresh coriander over the salmon and cauliflower. Serve directly from the tray with minted yoghurt, lemon wedges, and 4–5 warm naan breads alongside.