Why You’ll Love Lebanese Roast Salmon and Cauliflower Salad Recipe

I enjoy this recipe because it’s wholesome without feeling boring. I like how the spices add warmth, the lemon keeps everything bright, and the textures balance perfectly between soft, crisp, and juicy. I also appreciate that it works well as both a light dinner and a satisfying lunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Salmon Fillets: 4 pieces (6 oz each)
Cauliflower: 1 medium head, cut into florets
Olive Oil: 3 tablespoons
Lemon Juice: From 1 large lemon
Garlic: 3 cloves, minced
Ground Cumin: 1 teaspoon
Paprika: 1 teaspoon
Salt and Pepper: To taste
Fresh Parsley: ¼ cup, chopped
Pine Nuts: ¼ cup, toasted
Cherry Tomatoes: 1 cup, halved

Directions

I start by preheating the oven to 400°F. I toss the cauliflower florets with olive oil, salt, pepper, and ground cumin, then spread them evenly on a baking sheet. I roast the cauliflower until it begins to soften and brown.

While the cauliflower roasts, I mix olive oil, paprika, garlic, lemon juice, salt, and pepper in a small bowl. I brush this mixture generously over the salmon fillets.

After the cauliflower has roasted for a bit, I add the salmon to the baking sheet and return everything to the oven. I roast until the salmon is cooked through and flakes easily.

Once everything is out of the oven, I combine the roasted cauliflower with cherry tomatoes and fresh parsley in a bowl. I gently flake the salmon into large pieces and add it to the salad. I finish by sprinkling toasted pine nuts over the top and serve it warm.

Servings and Timing

I usually spend about 15 minutes prepping and around 25 minutes cooking, making the total time about 40 minutes. This recipe serves 4 people comfortably as a main dish.

Variations

I sometimes substitute the salmon with trout or another fatty fish. When cauliflower isn’t available, I use broccoli or Brussels sprouts. I also enjoy serving this salad over quinoa or couscous when I want something more filling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently in the oven or enjoy it cold as a salad-style meal. I add fresh parsley just before serving to refresh the flavors.

FAQs

Can I make this recipe ahead of time?

I roast everything ahead and assemble the salad just before serving for the best texture.

What makes this dish Lebanese-inspired?

I find the use of cumin, lemon, olive oil, and fresh herbs gives it that classic flavor profile.

Can I grill the salmon instead of roasting?

I grill it sometimes and roast the cauliflower separately.

Are pine nuts necessary?

I like them for crunch, but I substitute almonds or walnuts if needed.

Can I use frozen salmon?

I use thawed frozen salmon when fresh isn’t available.

Is this dish served warm or cold?

I enjoy it warm, but it’s also good at room temperature.

How do I know when the salmon is done?

I check that it flakes easily with a fork.

Can I add more vegetables?

I like adding cucumbers or roasted peppers for extra color.

Is this dish suitable for meal prep?

I think it works well for short-term meal prep.

What pairs well with this salad?

I enjoy it with flatbread or a simple yogurt-based sauce.

Conclusion

I keep coming back to this Lebanese roast salmon and cauliflower salad because it’s flavorful, nourishing, and beautifully balanced. I love how simple ingredients come together into a dish that feels both comforting and fresh, making it perfect for everyday meals or special occasions.