Roasted Salmon and Cauliflower with Caper Vinaigrette

Photo by Courtney P.
Adapted from fitnessmagazine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from fitnessmagazine.com

Ingredients

  • 2

    tablespoons Dijon mustard

  • 2

    tablespoons capers, plus 4 tablespoons brine

  • 1

    jalapeno, finely diced

  • 2

    garlic cloves, minced

  • Juice of 1/2 lemon

  • 2

    tablespoons extra-virgin olive oil

  • 1/4

    teaspoon kosher salt

  • 1/2

    teaspoon black pepper

  • 2 1/2

    cups cauliflower florets

  • 4

    5-ounce salmon fillets

Directions

1. Preheat the oven to 450 degrees . To make the vinaigrette, whisk together mustard, capers and brine, jalapeno, garlic, lemon juice, olive oil, salt and pepper in a small bowl. 2. Spread cauliflower in an even layer on a rimmed baking sheet. Pour half the vinaigrette over cauliflower, tossing well to combine; roast cauliflower 20 minutes. Pour remaining vinaigrette over salmon and let marinate while cauliflower cooks. 3. Remove baking sheet from oven and lower temperature to 400 degrees . Push cauliflower to edges of sheet and add salmon to center. Roast 8 to 10 minutes, or until salmon is opaque throughout. Remove baking sheet from oven, transfer salmon to a plate and turn on the broiler. Toss cauliflower again and spread in an even layer. Broil 2 to 4 minutes, or until crispy and slightly browned. Serve with salmon.

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