Roasted Salmon With Cauliflower Recipe

Prepare marinade

Preheat the oven to 425°F (220°C). Finely mince the jalapeño, removing seeds if you prefer less heat. In a medium bowl combine minced jalapeño, lemon juice, 2 tbs olive oil, honey or maple syrup, minced garlic, smoked paprika, kosher salt and black pepper. Whisk until emulsified.

Marinate salmon

Pat salmon fillets dry with paper towels. Place them skin-side down in a shallow dish or rimmed baking sheet. Spoon or brush the jalapeño marinade evenly over the flesh of each fillet. Let rest at room temperature for 10-15 minutes (or refrigerate up to 30 minutes). If refrigerated, bring to room temperature for 15 minutes before roasting.

Roast salmon

When oven is at 425°F (220°C) and cauliflower has been in the oven 10 minutes (see cauliflower directions), place the salmon on a separate rimmed baking sheet lined with foil or parchment. Roast for 10-14 minutes depending on thickness (about 10 minutes for 1-inch thick fillets) until the flesh flakes easily and reaches an internal temperature of 125-130°F (52-54°C) for medium-rare to medium. For well-done, roast to 140°F (60°C). Remove from oven and let rest 3 minutes before serving. Drizzle with 1 tbs extra-virgin olive oil if desired.

Prepare cauliflower

While oven is preheating to 425°F (220°C), cut the cauliflower into evenly sized florets (about 1-1.5 inches). Pat dry so they roast rather than steam.

Season cauliflower

In a large bowl toss cauliflower florets with 2 tbs olive oil, cumin, smoked paprika, kosher salt and black pepper until evenly coated.

Roast cauliflower

Spread the seasoned florets in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast in the preheated oven for 20-25 minutes, turning once halfway through, until edges are golden brown and florets are tender when pierced with a fork. Start the salmon after the cauliflower has roasted for 10 minutes so both finish around the same time.

Plate: divide roasted cauliflower among 4 plates. Top each portion with a salmon fillet. Sprinkle chopped cilantro over the salmon and cauliflower, add a lemon wedge to each plate and serve immediately. Taste and adjust with additional salt, pepper, or a squeeze of lemon.