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Roasted Salmon and Cauliflower with Caper Vinaigrette

Rated : 
 by 16 people
Makes: 4 servings Prep 10 mins Total Time 45 mins View Nutrition Facts


  • 2 tablespoons  Dijon mustard
  • 2 tablespoons  capers, plus 4 tablespoons brine
  • 1 jalapeno, finely diced
  • 2 garlic cloves, minced
  • Juice of 1/2 lemon
  • 2 tablespoons  extra-virgin olive oil
  • 1/4 teaspoon  kosher salt
  • 1/2 teaspoon  black pepper
  • 2 1/2 cups  cauliflower florets
  • 4 5-ounce salmon fillets


1. Preheat the oven to 450 degrees . To make the vinaigrette, whisk together mustard, capers and brine, jalapeno, garlic, lemon juice, olive oil, salt and pepper in a small bowl.

2. Spread cauliflower in an even layer on a rimmed baking sheet. Pour half the vinaigrette over cauliflower, tossing well to combine; roast cauliflower 20 minutes. Pour remaining vinaigrette over salmon and let marinate while cauliflower cooks.

3. Remove baking sheet from oven and lower temperature to 400 degrees . Push cauliflower to edges of sheet and add salmon to center. Roast 8 to 10 minutes, or until salmon is opaque throughout. Remove baking sheet from oven, transfer salmon to a plate and turn on the broiler. Toss cauliflower again and spread in an even layer. Broil 2 to 4 minutes, or until crispy and slightly browned. Serve with salmon.

Roasted Salmon and Cauliflower with Caper Vinaigrette
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