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Preheat the oven to 425°F.
Wash and dry the fresh produce.
Cut leaves off the cauliflower, separate into small florets, and cut the thick stems into smaller pieces; transfer to a large baking sheet pan.
Drizzle cauliflower with oil and season with curry powder; toss to combine and spread out in an even layer.
Place baking sheet in the oven (it doesn't have to be fully heated) and roast until the cauliflower starts to soften, about 12 minutes.
Meanwhile, juice lemon into a large bowl; add mayo, Dijon, salt, and pepper. Whisk to combine the dressing.
Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Add to the bowl with the dressing and set aside.
Pat the salmon dry with paper towels and place on a plate; coat both sides with oil and season with salt and pepper on the top side.
Remove baking sheet from the oven, stir the cauliflower, and push to one side. Place salmon on the other side of the baking sheet and return to the oven. Bake until salmon is cooked through and cauliflower is tender, 10-15 minutes. Remove from the oven.
While the salmon is cooking, preheat a skillet over medium heat.
Once the skillet is hot, add sesame seeds and toast, stirring often, until golden, 2-3 minutes; remove from heat.
Once done, add the roasted cauliflower and spinach to the bowl with the dressing and cucumber. Toss to combine the salad.
To serve, divide salad between plates or bowls; top with salmon and sesame seeds. Enjoy!
Preheat the oven to 425°F.
Wash and dry the fresh produce.
Cut leaves off the cauliflower, separate into small florets, and cut the thick stems into smaller pieces; transfer to a large baking sheet pan.
Drizzle cauliflower with oil and season with curry powder; toss to combine and spread out in an even layer.
Place baking sheet in the oven (it doesn't have to be fully heated) and roast until the cauliflower starts to soften, about 12 minutes.
Meanwhile, juice lemon into a large bowl; add mayo, Dijon, salt, and pepper. Whisk to combine the dressing.
Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Add to the bowl with the dressing and set aside.
Pat the salmon dry with paper towels and place on a plate; coat both sides with oil and season with salt and pepper on the top side.
Remove baking sheet from the oven, stir the cauliflower, and push to one side. Place salmon on the other side of the baking sheet and return to the oven. Bake until salmon is cooked through and cauliflower is tender, 10-15 minutes. Remove from the oven.
While the salmon is cooking, preheat a skillet over medium heat.
Once the skillet is hot, add sesame seeds and toast, stirring often, until golden, 2-3 minutes; remove from heat.
Once done, add the roasted cauliflower and spinach to the bowl with the dressing and cucumber. Toss to combine the salad.
To serve, divide salad between plates or bowls; top with salmon and sesame seeds. Enjoy!