Oh hi & hello, friend! Are you in need of a salad perfect for summer?
I’ve got you covered with this Roasted Salmon & Cauliflower Salad: tender roasted salmon & cauliflower, buttery pan-fried peas, all tossed in a creamy, spicy horseradish sauce.
Plus, this salad can be eaten warm or chilled, so you will love it no matter if you’re in need of something comforting or refreshing.
Roasted Salmon & Cauliflower Salad Ingredients:
- Salmon Fillets
- Head of Cauliflower
- Olive Oil
- Minced Garlic
- Frozen Peas
- Butter
- Sugar
- Salt & Pepper
For Sauce:
- Mayo
- Spicy Brown Mustard
- Creamed Horseradish
- Worcestershire Sauce
- Lemon Juice
- Spices & Herbs– paprika, dried dill, garlic powder, onion powder, dried oregano, salt & pepper.
How to Serve Roasted Cauliflower Salad:
- This salad can be served warm or chilled. Serve warm immediately after mixing or wrap the bowl in plastic wrap and chill in the refrigerator for at least 1 hour.
- This salad is fantastic as is on it’s own, but can also be served on a bed of lettuce, farro, or couscous.
Substitutions & Variations:
- Instead of mayonnaise, try Greek yogurt for a lighter, healthier sauce.
- Instead of cauliflower, try roasted broccoli!
- Not a fan of spice? Leave out the creamed horseradish.
Equipment Needed:
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How to Make Roasted Salmon & Cauliflower Salad:
- Roast Cauliflower & Salmon:
- Preheat oven to 375F.
- In a medium mixing bowl, combine olive oil, minced garlic, and salt & pepper. Brush salmon fillets with olive oil mixture and set aside.
- Remove the leaves and core of cauliflower and cut florets into bite-sized pieces. Toss cauliflower with remaining olive oil mixture.
- Add cauliflower to a baking pan, and roast for 15 minutes.
- Add salmon to baking pan and roast 12-15 minutes longer until salmon is cooked through and cauliflower is tender.
- Make Sauce: In a small bowl, mix all sauce ingredients until well combined. Refrigerate until ready to use. Note- this recipe makes extra sauce.
- Pan-Fry Peas: see notes below for cooking methods.
- Mix Salad: Once salmon has roasted, allow to rest for 5 minutes before using a fork to break apart. Add salmon, cauliflower, and peas to a medium mixing bowl. Add 1/4 cup of sauce and stir to combine. Taste and add more sauce if needed, refrigerate any extra. Salad can be served warm or chilled.
How to Cook Frozen Peas:
- Pan-Fry: In a skillet, melt butter over medium heat. Add frozen peas and sprinkle with sugar. Allow peas to cook for 5-6 minutes, shaking pan occasionally.
- Microwave: add peas to a microwave safe dish with a splash of water. Cover dish with a paper towel and microwave for 3 minutes. Give peas a stir and microwave for 3-4 more minutes until peas are warmed. Drain any extra liquid.
- Boil: bring a cup of water to a boil. Add peas, cover, and simmer for 4-6 minutes until peas are tender. Strain water.
- Steam: Add an inch of water to a saucepan and bring to a simmer. Add peas to a steamer basket, add to sauce pan, cover with a lid and allow peas to steam for 3-5 minutes until tender.
Leftovers:
- Store leftovers in an air tight container in the refrigerator. When properly stored, this baked salmon and cauliflower salad will last for up to 2 days.
- To reheat, add salad to a microwave dish and microwave in 15 second intervals, stirring occasionally until warmed through.
- Leftovers make a great lunch!
Tips & Recipe Notes:
- This salad can be served chilled or warm.
- This recipe makes quite a but of sauce, so you may have extra. Save any leftover sauce in an air tight container in the refrigerator, to try on anything from tacos to french fries!
- If pan frying peas, shake pan instead of stirring to help peas keep their shape.
Salad Recipes You May Also Love:
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing–fresh kale, chilled pasta, sun-dried tomatoes, feta cheese, and Parmesan.
- White Bean & Couscous Tabbouleh Salad–fresh vegetables, creamy white beans, tangy feta cheese crumbles, and soft garlic couscous.
- Cucumber Dill Rotisserie Chicken Salad– A refreshing, tangy chicken salad that can be whipped up in under 20 minutes.
Roasted Salmon & Cauliflower Salad
Roasted Salmon & Cauliflower Salad: tender roasted salmon & cauliflower, buttery fried peas, all tossed in a creamy, spicy horseradish sauce.
Equipment
- Knife
- Cutting Board
- Baking Sheet
- Mixing Bowls
- Spatula
Ingredients
- 1 lb salmon filets
- 1 head of cauliflower
- 2 tbsp olive oil
- 1 tbsp minced garlic 3 cloves
For Peas:
- 1 cup frozen peas
- 2 tbsp butter
- 1/2 tsp sugar
- Salt & pepper
For Sauce:
- 1/2 cup mayonaise
- 1 tbsp spicy brown or dijon mustard
- 2 tsp creamed horseradish
- 1/2 tsp worchestirshire
- 1/2 tsp lemon juice
- 1/4 tsp paprika
- 1/4 tsp kosher salt
- 1/4 tsp dried dill
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp dried oregano
Instructions
- Roast Cauliflower & Salmon: Preheat oven to 375F. In a medium mixing bowl, combine olive oil, minced garlic, and salt & pepper. Brush salmon filets with olive oil mixture and set aside. Remove the leaves and core of cauliflower and cut florets into bite-sized pieces. Toss cauliflower with remaining olive oil mixture. Add cauliflower to a baking pan, and roast for 15 minutes. Add salmon to baking pan and roast 12-15 minutes longer until salmon is cooked through and cauliflower is tender.
- Make Sauce: In a small bowl, mix all sauce ingredients until well combined. Refrigerate until ready to use. Note- this recipe makes extra sauce.
- Pan-Fry Peas: In a skillet, melt butter over medium heat. Add frozen peas and sprinkle with sugar. Allow peas to cook for 5-6 minutes, shaking pan ocassionally. Set aside. (For other way to cook peas, see notes above)
- Mix Salad: Once salmon has roasted, allow to rest for 5 minutes before using a fork to break apart. Add salmon, cauliflower, and peas to a medium mixing bowl. Add 1/4 cup of sauce and stir to combine. Taste and add more sauce if needed, refrigerate any extra. Salad can be served warm or chilled.
Notes
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