Almond Crusted Salmon with Cauliflower Salad

Recipe of the week, in the meal kit from Dinner Sorted 18th December.

Did you know that we have a (S)Low Carb menu option? It’s not carb free as we believe in balance and eating from all food groups. But if you want to eat a little lighter without the starchy white carbs this is the way to go. This week’s fish recipe with deliciously fresh Tamanian Salmon straight from our South Melbourne supplier is a winner!  Almond Crusted Salmon with Cauliflower Salad.

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Ingredients2 Serves4 Serves
Brown Onion, finely chopped
Bacon, cut 1 cm pieces 125g 250g
Corn Cob, kernels removed12
Baby Spinach, thinly sliced40g 80g
Eggs 36
Milk1/4 cup1/2 cup
Plain Flour1/4 cup1/2 cup
Baking Powder1/4 tsp1/2 tsp
Feta Cheese60g120g
Garlic, crushed1/2 clove1 clove
Balsamic Vinegar1 tsp2 tsp
Olive Oil1/2 tbs1 tbs
Mustard1/2 tsp1 tsp


  1. Preheat oven to 220°C. Line an oven tray with baking paper. Boil a full kettle of water.
  2. Cook sweet potato in a saucepan of boiling water for about 8 minutes, add cauliflower and cook for another 2-4 minutes or until just tender. Drain and set aside to cool slightly.
  3. Pat salmon fillets dry and remove any remaining bones. Finely chop almonds, add to a small bowl with honey, lemon juice and zest. Mix well. Evenly spread over the fish using a fork or spoon to push it down. Set aside.
  4. Bake salmon for 5–7 minutes until it is just cooked through and almonds are golden.
  5. Meanwhile, to make the cauliflower salad; In a large bowl, combine yogurt, mayonnaise, lemon juice and dill until smooth. Finely chop red onion and roughly chop spinach. Add together with the cooked potatoes and cauliflower to the bowl with dressing, season with salt and pepper and toss to combine.
  6. Serve Salmon fillets with the Cauliflower Salad and a squeeze of lemon.