Preheat the oven to 180C/Gas 4

Cut the cauliflower into florets and boil for 10 mins until soft. Drain, add the cream cheese and mash/blend. Stir in the spring onions.

Boil the peas.

Heat the coconut oil in a large pan, add the onion and garlic. Cook for 5 minutes until soft. Add the salmon and peas and cook for 5 minutes.

Whisk the milk and cornflour together, add to the pan with the salmon. Bring to the boil and simmer for 4-5 minutes as the sauce thickens. Season with dill and salt & pepper

Transfer the mix to an ovenproof dish and top with the cauliflower mash.

Bake for 25 minutes until the top is golden and its bubbling at the sides.

Serve with veg of your choice. I used broccoli and brussel sprouts.