Oven-Baked Wild Salmon with Chèvre, Sun-Dried Tomato & Creamy Cauliflower Purée

This is a wonderfully delicious recipe that is very easy to make while still feeling luxurious. Royal Foods wild-caught MSC-certified salmon fillet is the star that's impossible to get wrong!

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Recipe for 3 portions:

Ingredients:

350 g Royal Foods wild-caught salmon fillet
1 chèvre
1 dl chopped sun-dried tomatoes
4 small / 2 large shallots
4 garlic cloves
65 g spinach
1 dl grated parmesan
Salt & pepper
3 handfuls green beans (haricots verts)
50 g pine nuts

Cauliflower Purée:

1 head of cauliflower
A splash of cream
A generous knob of butter
Salt & pepper

Instructions:

Finely chop the shallots and garlic and sauté in a knob of butter over medium heat until softened. Add the spinach at the end so it just wilts.
Roughly chop the chèvre and mix with sun-dried tomatoes, parmesan and the onion mixture.
Salt & pepper the salmon, make cuts in the fillet and fill generously with the mixture.
Place in the oven at 200°C for 10–15 min.
Cook the cauliflower until tender and blend smooth with cream and butter. Thin with more cream if needed and season with salt and pepper.
Sauté the green beans in olive oil and season with flaky salt.
Toast the pine nuts with a little salt.
Serve the salmon with the cauliflower purée and green beans, and top everything with the toasted pine nuts!