A Travellerspoint blog


black pepper

black pepper

overcast -18 °C


1 1/4 lb. salmon
kosher salt
Freshly ground black pepper
6 tbsp. extra-virgin olive oil, divided
1/2 lemon, cut into thin slices
1 head cauliflower, cut into florets
2 tbsp. lemon juice
1 tbsp. capers
1/2 c. parsley leaves
1 clove garlic, minced


Preheat oven to 450 degrees F.
Place salmon on a large piece of aluminum foil. Season with salt and pepper, drizzle with ? tablespoon olive oil, and top with lemon slices. Fold short ends of the foil toward the center; bring the long ends together and roll up to seal the salmon. Place salmon packet in the center of a baking sheet.
In a large bowl, toss cauliflower with 1? tablespoon olive oil and season with salt and pepper. Scatter cauliflower on the baking sheet surrounding salmon packet. Place in the oven and bake until salmon is cooked through, 12 minutes. Remove foil packet and bake 3 to 5 minutes more or until cauliflower is golden.
In a food processor, pulse lemon juice, capers, parsley, garlic, and remaining 4 tablespoons olive oil. Season with salt and pepper.
Serve salmon and cauliflower with parsley-caper sauce.

Posted by werweg 20:19 Archived in Åland Comments (0)

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