Salmon and Fennel Bake

Serves 4-6

Ingredients

1 Large Piece of Salmon, skin off, cut into 4-6 pieces
1 Head Cauliflower, cut into florets
1 Fennel Bulb, slices, fronds reserved
1 Head Broccoli, cut into florets
2 Tablespoons Tahini
2 Tablespoons Coconut Yoghurt
4 Garlic Cloves, finely chopped or crushed
1 Tablepoon Dill, chopped (fresh or dried)
1 Teaspoon Chilli Flakes
4-6 Tablespoons of Healthy Mumma Dukkah (recipe in the first Healthy eBook)
Himalayan Pink Salt and Freshly Cracked Black Pepper
Olive Oil

Method

1. Preheat oven to 200C.
2. Steam cauliflower, fennel and broccoli until almost cooked through.
3. Whilst vegetables are steaming. combine in a jug the tahini, coconut yoghurt, garlic, dill, chilli flakes and season with salt and pepper.
4. Lightly grease a large baking tray with olive oil.
5. Once vegetables are almost cooked, transfer to the baking tray and spread out evenly. Pour over tahini and coconut yoghurt mixture.
6. Place salmon pieces on vegetables and sprinkle each one with Healthy Mumma Dukkah.
7. Bake in the oven for 6-8 minutes until salmon is cooked to your liking and vegetables are cooked through. 
8. Serve sprinkled with reserved fennel fronds.