Roasted Salmon & Cauliflower with Agrodolce Salsa
1 small (about 650g) cauliflower, cut into florets
1/3 c extra virgin olive oil
¼ C currants
½ small red onion, finely chopped
¼ C flat-leaf parsley, chopped, plus extra, to serve
2 T drained baby capers
50g toasted pine nuts
1 t caster sugar
4 pinboned salmon portions, skin on
2 t smoked paprika
Salt & pepper
- Preheat oven to 200°C. Line a large baking tray with baking paper. Place cauliflower on prepared tray. Drizzle with 1 T oil and season with salt and pepper. Toss to coat then roast for 15-20 minutes or until browned.
- Combine the currents, onion, parsley, capers, pine nuts, sugar, juice of 1 of the lemons and 2 T of the oil in a small bowl. Season and set aside.
- Turn the cauliflower. Season salmon on both sides, sprinkle with smoked paprika then add to the tray. Drizzle with remaining oil. Roast for 10 minutes or until the salmon is cooked to your liking. Spoon over salsa. Sprinkle with extra parsley leaves. Serve with the remaining lemon cut into wedges.
Recipe adapted from taste.com.au
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