Ingredients
- 1 large head cauliflower cored and cut into 2-inch florets
- 2 tablespoons extra-Virgin olive oil
- sea salt and freshly ground black pepper
- 1 (or 7-ounce) can chipotle peppers in adobo sauce peppers seeded and minced, 2 teaspoons sauce reserved
- 1 tablespoon balsamic vinegar
- 4 (or 4- to 6-ounce) boneless skin-on wild salmon fillets
- 2 cups baby arugula
- 1/4 cup sundried tomatoes chopped
- 1/4 cup Kalamata olives chopped
- 2 tablespoons pine nuts
- 1 1/2 tablespoon cider vinegar
Method
Step 1
Preheat the oven to 450°F.
Step 2
Place the cauliflower florets on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and season with 1/4 teaspoon salt and a pinch of black pepper. Toss to coat the cauliflower with the oil and sea-sonings. Roast the cauliflower, stirring once midway, until it is tender and golden, 25 to 30 minutes.
Step 3
Remove from the oven and reduce the temperature to 400°F.
Step 4
In a small bowl, stir together the chipotle peppers, adobo sauce, and balsamic vinegar. Place the salmon fillets, skin-side down, in a baking dish. Use a spoon or a brush to coat the top of the salmon with the chipotle mixture. Bake until the salmon is cooked through, 12 to 16 minutes, depending on the thickness.
Step 5
Meanwhile, in a large bowl, combine the roasted cauliflower, arugula, sundried tomatoes, olives, and pine nuts. In a small bowl, whisk together the remaining 1 tablespoon olive oil, cider vinegar, mustard, and a pinch of salt. Drizzle the dressing over the salad, gently tossing to combine.
Step 6
Serve with the salmon.
