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.