Curried Cauliflower and Salmon on a Sheet Pan

Ingredients:

• 600 g cauliflower florets (white, purple, Romanesco, or a mixture), halved or quartered
• 340 g small red potatoes, halved
• 1/3 cup olive oil
• 2 tsp curry powder
• 3/4 cup plain yogurt
• 1 cucumber, grated on a coarse grater
• 2 tbsp chopped fresh cilantro + extra for serving
• 3 green onions, thinly sliced
• 2 tsp freshly squeezed lemon juice
• 1/4 tsp ground coriander
• A pinch of red pepper flakes
• 4 salmon fillets, center cut (approximately 170 g each)
• 0.5 tsp hot paprika + extra for serving
• 1/4 cup hot mango chutney
• 2 teaspoons apple cider vinegar

Preparation:

1. Place a rimmed baking sheet in the upper third of the oven; preheat the oven to 230°C. In a large bowl, combine the cauliflower and potatoes with the olive oil, curry powder, 1/2 teaspoon salt, and a few grinds of black pepper.
2. Place the vegetables cut-side down on the hot baking sheet and roast until golden brown around the edges and tender, 25 to 30 minutes.
3. Meanwhile, in a small bowl, combine the yogurt, cucumber, cilantro, 1 green onion, lemon juice, coriander, red pepper flakes, and a generous pinch of salt. Stir and refrigerate until ready to serve.
4. Remove the baking sheet from the oven and set the oven to broil. Toss the cauliflower and potatoes, then arrange them to create four spaces for the salmon. Add the salmon to the baking sheet, skin side down, and sprinkle with salt and paprika.
5. Mix the chutney with vinegar and spoon it over the fish. Grill until the salmon is golden brown around the edges and just cooked through, 6-9 minutes, depending on the thickness of the fillet.
6. Drizzle the salmon with the yogurt sauce. Sprinkle with the remaining green onions and cilantro, and sprinkle with paprika. Serve with the remaining yogurt sauce.