Name: Five-Minute Broiled Salmon With Curried Cauliflower and Greens
Ingredients: 2 5-ounce salmon fillets, skin removed (I ask the fishmonger to do it for me); 2 tablespoons olive oil; salt and pepper; 4 tablespoons honey; 2 teaspoons sriracha; 1 1/2 cups chopped cauliflower; 2 teaspoons curry powder; 1/4 cup cooked chickpeas (if from a can, rinse and drain); 2 cups fresh spinach; garnish: cilantro leaves and red pepper flakes

Ingredients

Units Scale

2 5–ounce salmon fillets, skin removed (I ask the fishmonger to do it for me)
2 tablespoons olive oil
salt and pepper
4 tablespoons honey
2 teaspoons sriracha
1 1/2 cups chopped cauliflower
2 teaspoons curry powder
1/4 cup cooked chickpeas (if from a can, rinse and drain)
2 cups fresh spinach
garnish: cilantro leaves and red pepper flakes

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Instructions

Preheat oven to 425 F. In a large bowl, toss together the cauliflower, chickpeas, curry powder, 1 tablespoon olive oil, salt and pepper. Spread onto a baking sheet and roast for 10 minutes.
While veggies are roasting, place salmon fillets on a foil-lined baking sheet. Drizzle remaining tablespoon of olive oil over salmon, then season with salt and pepper.
Move the veggies to the lowest rack in the oven and turn up the oven to broil.
Place the salmon on the top rack of the oven, about 6-inches from the broiler device, and broil for 4 minutes.
While salmon is broiling, mix together the honey and sriracha.
Remove salmon from the oven and brush with the honey and sriracha mixture. Broil for 1 more minute.
Remove salmon and the cauliflower mixture from the oven.
Toss the cauliflower mixture with fresh spinach and divide between two plates. Put the salmon on top, then garnish with cilantro and red pepper flakes.