Preheat the oven to 200’C
Make your paste by simply blending the ingredients together until smooth – adding a splash of water if the paste is too thick.
Slice your salmon fillets in half lengthways, place in a bowl and cover with half the curry paste. Leave to marinate while you prepare your remaining ingredients.
Place your all your cauliflower ingredients in an ovenproof dish along with the remaining curry paste and stir until well combined (you want the cauliflower to be evenly spread out over the bottom of the dish.).
Roast in the oven for 30-35 minutes, stirring every ten minutes so as not to burn.
Mix together the ingredients for the slaw and set aside until needed
Mix together the ingredients for the yoghurt and set aside until needed
When your cauliflower is nearly cooked heat a frying pan to a medium temperature with the coconut oil.
Turn off the oven and add the naan breads to warm through.
Fry your salmon skin side down for 2 minutes and then cook on each side for another minute until cooked through.
Plate up your naans, top with all your scrummy ingredients and give a squeeze of lime to finish off before devouring!