Oven baked lemon and garlic salmon fillet & greens served alongside a cauliflower couscous salad and a homemade cream cheese and chive dip.

Serves 1

Ingredients 

• ½ large courgette (peeled with a vegetable slicer)
• 3 tbsp frozen peas or green beans
• 1 salmon fillet
• Garlic clove, sliced
• ½ lemon, sliced
• 1 tsp Virgin Olive Oil
• Coarse sea salt
• Cracked black pepper

For the cauliflower

• 1/4 head cauliflower, broken into florets 
• 1 spring onions, sliced
• Handful of sultanas
• Few sprigs of parsley
• 1 tbsp Udo's Ultimate Oil Blend
• 1 tsp maple syrup
• Salt & pepper to taste

For the cream cheese

• 3 tbsp cream cheese
• Juice of ½ a lemon
• 1 tsp Udo's Ultimate Oil Blend
• Dill
• Chives
• 1 tsp capers (optional)

Method

1. Pre-heat oven to 190 degrees C. Take a square piece of foil and place the courgette ribbons and frozen greens into the centre. Top with the salmon, garlic, lemon, oil, salt and pepper.
2. Fold the foil around the salmon like a parcel and bake for 25 minutes or until cooked.
3. Meanwhile add your cauliflower florets to a food processor and blitz until it looks like couscous. Add to a pan of boiling water, simmer for 3 minutes before draining.
4. Using a mixing bowl, combine the cauliflower with the remaining ingredients.
5. In a separate bowl, mix together the cream cheese, lemon, oil, dill and chives. Serve alongside the baked salmon fillet, vegetables and cauliflower couscous. Enjoy!