Roasted Cauliflower and Salmon

February 11, 2013

(phase 1-4) serves 4

4 garlic cloves
2 anchovy fillets (optional)
1/4 to 1/2 teaspoon red-pepper flakes
Sea salt and ground pepper
2 tsp olive oil divided
2 tbsp water
1 head cauliflower (about 2 pounds), cored and cut into large florets
4 skinless salmon fillets, (6 to 8 ounces each)
4 thin lemon slices, halved, plus 4 wedges, for serving

Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Coarsely chop with large knife; season generously with sea salt. Using flat side of knife blade, mash mixture into a paste.
Place paste into a large bowl; add 1 tsp olive oil, & water, 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 sea 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. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

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