Baked salmon with cauliflower and chickpeas on chimichurri

Step 1/3

• 500 g cauliflower
• 400 g canned chickpeas
• salt

Preheat oven to 200°C/390°F with fan. Cut cauliflower into small florets, peel any tough skin off the stem and cut stem into small pieces. Drain, rinse and pat chickpeas dry. Mix cauliflower and chickpeas with olive oil and season generously with salt. Roast in the oven on a baking sheet lined with parchment paper for approx. 15 min.

Step 2/3

• 1 tsp sumac

Meanwhile, mix sumac with olive oil and season with salt. Rub flesh of salmon with the mix. After approx. 15 min. baking time, take baking sheet out of oven and shake to flip cauliflower and chickpeas. Make space in the center and add salmon skin-side down onto the tray. Bake everything for approx. 10 min. more. Make sure salmon reaches approx. 50°C/120°F internal temperature and cauliflower and chickpeas get crispy.

Step 3/3

• 2 chilis (grün)
• 1 Schalotten
• 1 clove garlic
• 15 g parsley
• 10 g cilantro
• 1 tbsp red wine vinegar
• 30 g pomegranate seeds

For chimichurri, halve green chili and deseed. Halve, peel and roughly chop shallot. Peel and halve garlic. Add green chili, shallot, garlic, parsley, cilantro, red wine vinegar, and olive oil to a high container and blend until roughly smooth. Then, add spinach bit by bit and blend to incorporate. Blend in more oil to your desired consistency and season with more vinegar and salt to taste. Serve salmon, cauliflower and chickpeas on chimichurri. Garnish with pomegranate seeds.

Enjoy your meal!