Salmon, Leeks and Spinach with Cauliflower Rice
- 1 leek, washed, trimmed and sliced
- 4 medium cauliflower florets
- 3 handfuls of spinach leaves
- 1 x salmon fillet
- 1 tbsp virgin olive oil
- 1 garlic clove, peeled and finely chopped
- 1/2 tbsp ginger, grated
- 1/2 lemon
- Preheat the oven to 200C.
Gently boil or steam the leeks for 5 minutes to soften.
Place the spinach leaves in a medium-sized baking tin and top with the leeks. Place the salmon on top.
Mix together the oil, garlic and ginger and liberally brush over the salmon. Squeeze the juice from the lemon over the salmon.
Place in the oven and bake for 10 minutes. Remove and allow the salmon to sit for 5 minutes before serving.
Either grate your cauliflower florets or whizz them in a food processor.
You can either leave the cauliflower raw or fry them for 5 mins in olive oil, until sort and brown. Alternatively, you can steam the cauliflower for 5 - 10 mins, depending on your taste preference.
Serve the salmon, spinach, leeks and cauliflower rice on a plate.