Per Serving: Calories 318, Protein 47g, Total Fat 10g, Carbs 9g, Fiber 3.5g
1/2 large head cauliflower, cut into florets
1 tsp. olive oil salt & pepper
2 (6-oz.) pieces skinless salmon filets
1 clove garlic, chopped
1/2 tbsp. capers
1/4 cup fresh flat-leaf parsley
Heat oven to 450 degrees F. On a large rimmed baking sheet, toss the cauliflower with 1/2 tsp. olive oil and salt and pepper.
Roast until tender, about 15 minutes, then broil until golden brown.
Meanwhile, heat the remaining oil in a large cast iron skillet over medium-high heat.
Season the salmon with salt and pepper and cook for 3 minutes.
Turn the salmon, scatter the garlic and capers around and cook until the salmon is opaque throughout, 2 to 3 minutes more.
Transfer the fish to plates and toss the cauliflower with the garlic, capers and parsley.
Serve with the salmon.