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.
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.
More Salad Recipes You Will Love:
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
- White Bean & Couscous Tabbouleh Salad
- Cucumber Dill Rotisserie Chicken Salad
- Mediterranean White Bean Salad with Feta Dressing
- Portillo’s Chopped Salad
- Roasted Broccoli, Butternut Squash & White Bean Salad
If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!
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
Tried this recipe?Let me know how it was!
