Serves 4
- 4 salmon filets
- 1 head cauliflower
- 4 garlic cloves
- 1 container cherry tomatoes
- 1 bunch bok choy, chopped
- a lot of spinach
- olive oil (2 tbsp for salmon, 1 tbsp for cauliflower, 1 tsp for garlicky greens)
- sea salt and pepper to taste
- lemon (optional)
- fresh parsley (optional)
I roasted everything with olive oil, sea salt and pepper at 425. Cauliflower for 25-30 mins. Salmon for 6 mins. Garnish salmon with lemon and fresh parsley if you have it. Everything else was sautéed in a touch of olive oil. First, sauté the garlic until lightly browned. Next, add tomatoes and cook until broken down. Finally, add the greens and season with sea salt. Optional squeeze of lemon.