Chipotle Salmon with Arugula Salad
The balsamic vinegar in this recipe lends a subtle sweetness and depth to the smoky-spicy chipotle. The combination of flavors will quickly captivate your taste buds and make this a family favorite.
Servings Prep Time
4servings 20minutes
Cook Time
40 minutes
Servings Prep Time
4servings 20minutes
Cook Time
40 minutes
Ingredients
Instructions
  1. Preheat the oven to 450°F.
  2. Place the cauliflower florets on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and season with 1/4 teaspoon salt and a pinch of black pepper. Toss to coat the cauliflower with the oil and sea-sonings. Roast the cauliflower, stirring once midway, until it is tender and golden, 25 to 30 minutes.
  3. Remove from the oven and reduce the temperature to 400°F.
  4. In a small bowl, stir together the chipotle peppers, adobo sauce, and balsamic vinegar. Place the salmon fillets, skin-side down, in a baking dish. Use a spoon or a brush to coat the top of the salmon with the chipotle mixture. Bake until the salmon is cooked through, 12 to 16 minutes, depending on the thickness.
  5. Meanwhile, in a large bowl, combine the roasted cauliflower, arugula, sundried tomatoes, olives, and pine nuts. In a small bowl, whisk together the remaining 1 tablespoon olive oil, cider vinegar, mustard, and a pinch of salt. Drizzle the dressing over the salad, gently tossing to combine.
  6. Serve with the salmon.