4 Salmon Fillets (skin on)

1 Cauliflower

1tsp Cumin

1tsp Turmeric

Pink Himalayan Salt & Pepper

1tsp Extra Virgin Olive Oil

250g Frozen Peas


  • Whack the oven up to 180°C
  • Put the Salmon on a baking tray skin side up and roast for 12 mins. Take out and gently remove the skins – they should come off fairly easily if the fish is cooked through
  • Put the skins back in the oven for another 15 minutes, at 150°C
  • Meanwhile, whizz up the Cauliflower and seasoning in a blender until it looks like, well, rice
  • Spread it evenly on a baking tray, with a dash of Oil and roast for 10 mins
  • Bring some water to the boil in a pan and add the Peas, taking them off when the water comes back to the boil (no one wants a mushyyy Pea)
  • Add the Peas to the Rice and serve it with the Salmon and crispy skin

* If you can’t be bothered to wait for the fish skin, either eat it later or the next day – it’s so delicious hot or cold, we promise!

Serves: 4