recipe of the week: roasted salmon with spicy cauliflower

Here's a New Year's Resolution for ya, I'm going to TRY and start posting a read of the week and a recipe of the week.  My blog is a work in progress so by all means, send suggestions and comments on how I can improve!  Also, don't forget to start following me!

Recipe of the week is.... Roasted Salmon with Spicy Cauliflower provided by Martha Stewart .   I'm also going to start experimenting with new (or rarely bought) foods.  Cauliflower is one of those.  I DO like the stuff, but it doesn't usually get added to my grocery list.

This ladies (and gentlemen) is a great weeknight meal.  Its super easy and FAST!  I paired the combination with green beans but asparagus or any other colorful food would like nice on the plate as well.  Note:  I always try and think about color presentation.  (Maybe its the interior designer in me) You don't really want to eat 3 white/orange foods now do you?  Yuck!  Adding a red, purple, or green can make the entire dinner a bit more appetizing for your guest, and you!

Roasted Salmon with Spicy Cauliflower

 Prep Time: 15 min
Total Time: 45 min (I was able to do mine in 30, see below)
Serves: 4

Ingredients:
4 garlic cloves
2 to 4 anchovy fillets (optional)
    ***I do not care for anchovies (actually I've never had one and don't intend to) so I left this out.
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons olive oil
2 tablespoons anchovy oil (from can of anchovies) or olive oil
    ***I used olive oil
1 head cauliflower (about 2 pounds), cored and cut into large florets
4 skinless salmon fillets, (6 to 8 ounces each)
 
***The reason we only had 2-3 servings is because I only used 2 fillets
4 thin lemon slices, halved, plus 4 wedges, for serving
    ***If you have extra slices, put them in the fridge and serve in a glass of ice water later

Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.

Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.

Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. ***The lemons add a nice juicy taste to the fish and keeps it from drying out. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

***My cooking sheet was large enough to push all cauliflower to one side and add the fish on the other.  This cuts your oven time down by half because you are cooking all items at the same time for a total of 15 min.