Oven-Baked Salmon with Sesame Lemon Crust, Cauliflower Herb Tabbouleh and Radish Yogurt

Instructions

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   1. Preheat the oven to 425°F / 220°C. Line a baking tray with parchment paper or lightly grease it with a little olive oil.

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   2. Grate the cauliflower using the large holes of a box grater, or pulse it in a food processor until it looks like couscous. Place it in a large bowl.

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   3. Add the diced cucumber, red onion, parsley, mint, ground cumin, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the cauliflower. Mix well and set aside so the flavors can develop.

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   4. In a small bowl, combine the Greek yogurt with the grated radishes, 1 finely grated garlic clove, 1 tablespoon lemon juice, a pinch of lemon zest, 1/4 teaspoon salt, and 1 tablespoon olive oil. Stir until creamy and refrigerate while the salmon cooks.

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   5. Pat the salmon fillets dry with paper towels. Brush the top side with Dijon mustard.

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   6. In another bowl, mix the sesame seeds, sliced almonds, zest of 1 lemon, 1 finely chopped garlic clove, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Press this mixture onto the top of the salmon to create the crust.

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   7. Place the salmon fillets on the prepared tray. Bake for 12 to 15 minutes at 425°F / 220°C, or until the fish is just cooked in the center and the crust is golden.

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   8. Remove the salmon from the oven and let it rest for 3 minutes. Meanwhile, taste the cauliflower tabbouleh and adjust with a few more drops of lemon juice or an extra pinch of salt if needed.

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   9. Serve a generous bed of cauliflower tabbouleh on each plate, place a salmon fillet on top or alongside, and finish with a spoonful of radish yogurt. If desired, add a little more lemon zest over the top before serving.