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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 547 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby spinach
  • 1 medium head cauliflower
  • 1 English cucumber
  • 1 lemon
  • 1 ½ lb salmon fillet
  • black pepper
  • curry powder
  • Dijon mustard
  • extra virgin olive oil
  • mayonnaise
  • salt
  • sesame seeds

Instructions

  1. Preheat the oven to 425°F.
  2. Wash and dry the fresh produce.
    • 1 medium head cauliflower
    • 1 lemon
    • 1 English cucumber
    • 1 (5 oz) pkg baby spinach
  3. Cut leaves off the cauliflower, separate into small florets, and cut the thick stems into smaller pieces; transfer to a large baking sheet pan.
  4. Drizzle cauliflower with oil and season with curry powder; toss to combine and spread out in an even layer.
    • 2 tbsp extra virgin olive oil
    • 2 tsp curry powder
  5. 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.
  6. Meanwhile, juice lemon into a large bowl; add mayo, Dijon, salt, and pepper. Whisk to combine the dressing.
    • ¼ cup mayonnaise
    • 2 tsp Dijon mustard
    • ½ tsp salt
    • ¼ tsp black pepper
  7. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Add to the bowl with the dressing and set aside.
  8. 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.
    • 1 ½ lb salmon fillet
    • 4 tsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  9. 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.
  10. While the salmon is cooking, preheat a skillet over medium heat.
  11. Once the skillet is hot, add sesame seeds and toast, stirring often, until golden, 2-3 minutes; remove from heat.
    • 2 tbsp sesame seeds
  12. Once done, add the roasted cauliflower and spinach to the bowl with the dressing and cucumber. Toss to combine the salad.
  13. To serve, divide salad between plates or bowls; top with salmon and sesame seeds. Enjoy!

Nutrition per Serving

Calories
547
Fat
37g
Net Carbs
8g
Protein
43g

Cookware

  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • oven mitts
  • stirring spoon
  • tongs
  • whisk or fork