Roasted Romesco Salmon

This recipe is colorful and delicious for dinner or a fancy lunch.

Watch the video below! This recipe was developed by @cookin_brooke.

Ingredients:

-1 pound wild caught coho salmon 

-Robust Romesco (@fixafoods)

-1 head of organic cauliflower 

-Olive oil

-Microgreens (@gorillagreens)

-Garlic powder

-Smoked paprika

-Slivered almonds

-Salt + Pepper

Instructions:

-Preheat oven to 425 degrees, wash and cut your potatoes in half and cauliflower. Cut the cauliflower carefully to get larger steaks, you will only yield a few “steaks” from the center.

-Drizzle the potatoes and cauliflower with olive oil, salt + pepper, and garlic powder. Add smoked paprika to the cauliflower. Add to a parchment lined sheet tray. Cook potatoes and cauliflower steaks for 15 minutes, flip. 

-Add the salmon to the sheet tray coated with a smear of romesco. Cook another 15 minutes. Ensure the salmon reaches internal temperature of 145 degrees. 

-Remove from the oven and add a large smear (a few tablespoons of Romesco) to the base of the plate. Add the roasted potatoes on top, then the cauliflower steak, and finally the roasted salmon. Top it off with some local micro greens, slivered almonds, and parsley.