Lunch Box: Everything-Seasoned Salmon with Spiced Cauliflower & Bulgur

Preheat the oven to 160°C fan.

Make the bulgur base: Pour water and olive oil into a saucepan. Stir in the tomato purée and pomegranate molasses. Season with salt and bring to the boil. Once boiling, stir in bulgur wheat. Return to the boil, cover, and turn the heat to low. Simmer for 10 mins until the water is absorbed. Fluff with a fork, then stir through the juice of the lemon. Taste and season again if needed.

In a bowl, mix the poppy seeds, white sesame seeds, black sesame seeds, garlic powder, onion powder, and a pinch of salt.

Pat the salmon fillets dry with kitchen paper. Press the flesh side only into the seasoning mix to coat evenly. Set aside.

Cut the cauliflower into rough florets. Peel the red onions and cut into chunky wedges. Tip the cauliflower and onion into a large roasting tray with unpeeled garlic cloves. Sprinkle over the turmeric, ground coriander, and season generously. Drizzle with olive oil and toss everything to coat. Roast for 20 mins.

Remove the tray from the oven. Nestle the salmon fillets in, skin-side down. Drizzle with a little olive oil and return to the oven for 10–15 mins, or until the salmon is cooked through and flaky.

Make the dressing. In a small bowl or jar, mix olive oil with balsamic vinegar to taste. Season with salt and pepper.

Divide the bulgur into containers. Top with the roasted cauliflower, onions, and garlic. Place a salmon fillet on top of each. Serve with the balsamic dressing drizzled over, or pack it separately if storing.