Spanish-Crusted Salmon

Sally-Ann Creed® in collaboration with James Raaff For Life

What you need

  • 500g salmon (or trout)
  • 4 tsp cumin seeds
  • 4 tsp paprika
  • Sea salt & ground pepper
  • 2 lemons
  • A few glosses of olive oil
  • 1 heads of cauliflower (blitzed into couscous)
  • 2 garlic cloves, crushed
  • 1/2 tsp ground cinnamon or mixed spice
  • A handful of dates , chopped
  • A handful of flaked almonds, toasted
  • 80g baby spinach
  • 500g sweet potato, cubed & roasted
  • 400g courgette, roasted

Let's cook

  1. Preheat your oven to high
  2. Roast your courgette & sweet potato
  3. Mix together the cumin & paprika.
  4. Drizzle the salmon with olive oil & lemon juice then rub on the spice, season with salt and pepper
  5. Roast the fish on the top shelf for 7-10 minutes until cooked through
  6. In a frying pan drizzle the cauliflower couscous with olive oil and toss with garlic and mixed spice. Pan fry until just cooked.
  7. Turn off heat and mix in baby spinach and dates
  8. Serve the salmon over the couscous
  9. Top with toasted almond flakes
  10. Serve with a wedge of lemon


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Products used in recipe

Cinnamon Ceylon Powder
Black peppercorns with grinder Non-irradiated 50g

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Paprika Powder Non-Irradiated-50g

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Himalayan pink rock salt 120g complete with grinder Organic

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Cumin Powder
Chewy Dates 500g

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