Wild Salmon with Tomato Basil Confetti and
Oven Roasted Cauliflower
2 Wild salmon fillets
Freshly ground black pepper
2 tsp lemon and herb seasoning (or you favorite seafood seasoning)
4 cups cauliflower florets
3 tablespoons grated parmesan cheese
1 cup chopped Roma (plum) tomatoes
1/4 cup slivered basil leaves
2 tsp balsamic vinegar
2 tablespoons drained capers
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Season salmon with, pepper and lemon and herb seasoning all over both sides of the filet.
Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 10 to 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
In a medium bowl, combine tomatoes, basil, capers and vinegar. Season, to taste, with salt and pepper.
Serve the salmon fillets with tomato confetti spooned over top.
Double or triple the recipe for additional people.