Salmon with cauliflower cous cous, green salad and dill dip

Salmon with crunchy cauliflower cous cous and dill dip

This is a tasty little light supper or ideal for a packed lunch. Cook a couple of salmon fillets on Sunday and have your pack up sorted until Thursday!

The only carbs in this meal are in the yoghurt used in the dill dip so the portion should be small enough to be covered by your background insulin dosage, but do be aware of this in case you need to inject a unit. I’ve read that Greek yoghurt is lower carb than other natural yoghurts as it has the whey removed so I tend to use this. Other natural yoghurts can have a surprisingly high lactose content so always check the label.

Ingredients (Serves 2 for supper or makes 3-4 packed lunches)

  • 2 salmon fillets
  • 1 small cauliflower
  • 6 radishes
  • 10 cm piece of cucumber
  • A small handful each of basil, parsley and chives
  • Small glug of olive or rapeseed oil
  • Pepper to season
  • A handful of rocket
  • 1avocado
  • 1 lemon
  • ½ a teaspoon of Dijon mustard
  • 3 tablespoons of Greek or natural yoghurt
  • A handful of Dill 


  1. Heat the oven to 190 / 170 fan / gas mark 5.
  2. Grate the cauliflower or blitz it in a food processor.
  3. Make a foil parcel for the salmon and pop it in the oven for 15-20 minutes depending on the size of the fillets.
  4. Warm a large frying pan on the hob with the small dash of oil. Once heated, add the cauliflower and cook it off for 4-5 mins.
  5. Meanwhile, dice the cucumber into roughly 0.5 cm cubes.
  6. Halve the radishes and slice, again, about 0.5 cm wide – you want a nice fiery, warm crunch when you bite into these!
  7. Place the herbs on the chopping board and finely chop. Leave a small portion to one side for garnishing later.
  8. Add the cauliflower, cucumber, radishes and herbs to a bowl and mix together.
  9. Squeeze over the juice of half a lemon, give it all another good stir and season with pepper. Garnish with a small handful of the leftover herbs.
  10. Make the dip – add the yoghurt to a bowl, squeeze in the juice of quarter of a lemon, stir in the Dijon mustard. Snip in the dill with kitchen scissors (or chop finely and add it to the mix). Stir it all together.
  11. When the salmon is cooked, serve with the cauliflower cous cous, a generous dollop of dill dip, a small handful of rocket and half a sliced avocado per person.


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