Ingredients:

  • 2 tablespoons Dijon mustard (30 ml)
  • 2 tablespoons capers, drained and chopped (30 ml)
  • 4 tablespoons caper brine (60 ml)
  • 1 jalapeño, finely diced (seeds removed for less heat, if desired)
  • 2 cloves garlic, minced
  • ½ lemon, juiced (approx. 2 tablespoons/30 ml)
  • 2 tablespoons extra-virgin olive oil (30 ml)
  • ¼ teaspoon kosher salt (1.5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 2 ½ cups cauliflower florets (approximately 300g)
  • 4 salmon fillets (5 ounces/140g each), skin on or off

Instructions:

  1. Preheat oven to 450°F (232°C).
  2. In a small bowl, whisk together Dijon mustard, chopped capers, caper brine, diced jalapeño, minced garlic, lemon juice, olive oil, salt, and pepper until well combined.
  3. Spread cauliflower florets in an even layer on the rimmed baking sheet.
  4. Pour half of the vinaigrette over the cauliflower, tossing to coat evenly. Roast for 20 minutes, or until tender-crisp and starting to brown.
  5. While the cauliflower roasts, pour the remaining vinaigrette over the salmon fillets, ensuring they are well coated. Let marinate while the cauliflower roasts.
  6. Remove the baking sheet from the oven and reduce the oven temperature to 400°F (200°C). Push the cauliflower to the edges of the baking sheet. Place the marinated salmon fillets in the center of the baking sheet.
  7. Roast for 8-10 minutes, or until the salmon is opaque throughout and flakes easily with a fork. Check for an internal temperature of 145°F (63°C).
  8. Remove the baking sheet from the oven and transfer the salmon to a plate. Turn on the broiler. Toss the cauliflower again and spread in an even layer. Broil for 2-4 minutes, or until the cauliflower is crispy and slightly browned, watching carefully to prevent burning.
  9. Serve the roasted Dijon Caper Salmon with the roasted cauliflower immediately.