Seared Salmon with Roasted Cauliflower


  • 1 large head cauliflower (cut into florets)
  • 2 tablespoons plus 2 teaspoons olive oil
  • Kosher salt
  • Black pepper
  • 4 (6 ounce) pieces skinless salmon filet
  • 2 cloves garlic (chopped)
  • 1 tablespoon capers
  • ½ cup fresh flat-leaf parsley


Heat oven to 450° F. On a large rimmed baking sheet, toss the cauliflower with 2 tablespoons olive oil and ¼ teaspoon each salt and pepper. Roast until tender, about 15 minutes, then broil until golden brown.

Meanwhile, heat the remaining 2 teaspoons oil in a large cast iron skillet over medium-high heat. Season the salmon with ¼ teaspoons each salt and pepper and cook for 3 minutes.

Turn the salmon, scatter the garlic and capers around and cook until the salmon is opaque throughout, 2-3 minutes more.

Transfer the fish to plates and toss the cauliflower with the garlic, capers and parsley. Serve with the salmon.

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