Roasted Vegetables and Salmon

My lovely neighbours gave me the Einstein of all cauliflower yesterday - and I only got half! I wish I'd taken a picture of it before I used it in this dish because it was bigger than my head, had a very cool brain-like appearance, and totally organically grown. Yum!

So, I was staring at Einstein the Cauliflower and wondering what to do with him when I remembered this recipe and decided to tweak it a bit for my own.

Roasted Vegetables and Salmon*

Cauliflower
Broccoli (frozen or fresh)
Red, yellow, and orange peppers; chopped
Baby carrots, halved
Celery, chopped
Cherry tomatoes
Black olives, halved
Olive oil
Garlic
Parsley (dried or fresh)
Parmesan cheese

Preheat oven to 475 degrees.




Place all of your veggies in your roasting dish. Cover generously with olive oil and season with garlic, parsley, salt, pepper, and parmesan cheese.

Mix with your hands to get all the bits evenly seasoned. Put in the oven for 10 minutes and remix.

Put back in the oven for 20 minutes until the cauliflower is tender.

Place salmon fillets on top of your veggie mix. Lightly season with salt and pepper (you can do this beforehand, if you prefer). Put back in the oven for 4-7 minutes, until the salmon flakes easily with a fork.

When the salmon is done to your taste, take the dish out of the oven and cover with foil. Let stand for 5 minutes then serve.




Enjoy!

*This is a kind of throw it together kind of recipe. Depending on how large your roasting pan is will determine how much you use for this recipe*



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