Serves 4
30 min
Salmon with Roasted Cauliflower
Recipe GLPRa19b9bc8364e37
A Nordic-inspired main course featuring herb-infused roasted cauliflower paired with perfectly cooked salmon fillets. Garlic, anchovies, and red-pepper flakes create a savory, umami-rich oil that brings everything together. Fresh lemon brightens the dish and complements the delicate fish beautifully. Ready in 30 minutes.
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Ingredients
4 tablespoons extra virgin olive oil
4 garlic cloves, minced
4 anchovy fillets
1/2 teaspoon red-pepper flakes
Salt and black pepper to taste
1 head cauliflower, core removed, cut into large florets
4 skinless salmon fillets (4 to 6 ounces each)
2 lemons
Directions
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer and roast for 15 to 18 minutes, stirring halfway through, until the florets are tender and lightly browned at the edges.
While the cauliflower roasts, prepare the infused oil. In a small bowl, combine the minced garlic, anchovy fillets, and red-pepper flakes. Mash the anchovies with the back of a fork to break them down into the mixture. Gradually whisk in the remaining 2 tablespoons of olive oil until well combined.
Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Once the cauliflower has been cooking for about 8 minutes, push it to the sides of the baking sheet and arrange the salmon fillets in the center in a single layer.
Brush or drizzle the garlic-anchovy oil generously over the salmon fillets. Return the baking sheet to the oven and bake for 12 to 15 minutes, until the salmon is opaque and flakes easily with a fork, and registers 145°F (63°C) at the thickest part.
Remove from the oven. Cut the lemons in half and squeeze fresh lemon juice over the salmon and roasted cauliflower. Serve immediately while hot, with extra lemon wedges on the side if desired.
