Salmon with Arugula and Roasted Cauliflower | Connie Costello Health Coach

Salmon with Arugula and Roasted Cauliflower

This meal is bursting with flavor. Cauliflower, arugula and mustard makes this a cruciferous meal. Vegetables in this category are known for providing us with antioxidant phytonutrients and anti-inflammatory vitamins K and C. These three also contain manganese that helps absorb these important vitamins and keeps free radicals in check. Salmon adds a good dose of omega 3 fatty acids and when drizzled with the chipotle sauce you get a delicious hot, smoky flavored meal. Another food that is notable for its antimicrobial and antibacterial properties is apple cider vinegar.

Note: I do not recommend cruciferous vegetables for people with hypothyroidism or who are taking thyroid medication as they interfere with the uptake of iodine.



  • Serves 4
  • 3 cups cauliflower florets
  • 1 tablespoon olive oil
  • 4 salmon fillets (4-6 ounces per serving)
  • 1/3 cup sundried tomatoes, chopped
  • 5 chipotle peppers in adobo sauce, minced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons pine nuts
  • 16 ounce arugula
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon Dijon mustard

Heat oven to 450 degrees.
Roast Cauliflower
On a large baking sheet spread out cauliflower florets, drizzle olive oil and roast in 450 degrees oven for about 25 minutes.

Sauce for salmon:
In a small bowl, combine minced chipotle peppers with 2 teaspoons adobo sauce and balsamic vinegar

Lower oven temperature to 400 degrees. In a baking sheet place salmon, skin side down, spread salmon sauce on top of fillets and bake for about 15 minutes or until no longer red pink on the center.

Arugula salad
In a large bowl toss arugula, roasted cauliflower, sundried tomatoes, pine and nuts. Combine apple cider vinegar and Dijon mustard in a small bowl and drizzle on top.
Serve salmon on top of salad and enjoy.

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