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Roasted Salmon and Cauliflower with Caper Vinaigrette

Roasted Salmon and Cauliflower with Caper Vinaigrette

Nutrition Facts
  • cal. (kcal) 285
Roasted Salmon and Cauliflower with Caper Vinaigrette
  • Makes: 4 servings
  • Prep: 10 mins
  • Total Time: 45 mins
  • Carb Grams Per Serving: 5


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 285 cal., 16 g total fat (2 g sat. fat), 760 mg sodium, 5 g carb. (2 g fiber), 30 g pro.