Contents of your meal kit:
salmon
cauliflower
seasonal citrus
bell pepper
fennel
olives
citrus vinaigrette base
baby romaine
fennel fronds
Equipment needed: baking sheet, salad bowl
Finishing steps:
- Preheat your oven to 425. On a baking sheet, toss cauliflower with olive oil, salt & pepper. If there are any particularly large pieces of cauliflower, break into smaller florets. Once oven has heated, roast for 8 minutes.
- Meanwhile, grate the zest off of the citrus (see note); then cut it into wedges. Thinly slice bell pepper.
- Once the cauliflower has roasted for 8 minutes, remove from oven and heat your broiler to high. Add citrus, fennel, olives, and bell pepper to the pan. Using a spatula, toss mixture with a little more olive oil, citrus zest, salt & pepper and arrange in a single layer.
- Season salmon with salt & pepper and nestle onto baking sheet with vegetables.
- Broil until vegetables are browned in spots and salmon is opaque throughout, about 5-8 minutes. If the salmon is cooked and the vegetables need more time, remove salmon and return vegetables to the oven until done.
- Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Divide salad, salmon, and vegetables between plates. Squeeze roasted citrus juice over the fish and sprinkle with fennel fronds.
Notes: Zest citrus by removing just colored top layer of the fruit’s peel, and avoiding the white pith. To remove the zest, use a microplane, grater, or vegetable peeler. If using a vegetable peeler, chop peels into smaller pieces with a knife.