Grab a baking tray, line with tinfoil or parchment paper (optional, but makes cleanup easier), and lightly coat with oil
Chop the broccoli and cauliflower into bite-sized florets
Place the chopped veggies and salmon skin-side down on the baking tray. Coat with olive oil, salt+pepper, and any other spices calling your name.
Meanwhile, prep the rest of the ingredients for the salad. Grab whatever greens you want to use - lettuce, kale, spinach, arugula (or a combination) and place them in a big bowl. Add any other toppings that sound good - croutons, nuts, dried fruit, get creative! Lastly, decide on a dressing - keep it simple with oil+vinegar or go wild with whatever you have in your fridge.
Make the dressing by adding the olive oil, red wine vinegar, dijon mustard, and lemon juice in a small bowl and mixing well.
Once the salmon and veggies are done, combine them with the salad and add your dressing. Mix everything together, finish with some cracked pepper and some freshly grated parmesan and enjoy!
Tips & Tricks
If you like your veggies extra crispy, feel free to let them cook a little longer after you take out the salmon.
How to Chop Broccoli
How to Chop a Cauliflower
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