Now that fall is fast approaching, we thought we'd embrace the season with some roasted veg...in salad form! Add in some dried cherries, pepitas (technically pumpkin seeds tho!), and salmon and a seasonally-appropriate dinner is served.

Makes 4 servings

What you need

4 salmon fillets (about 6 ounces each)
¾ cup plus 1 tablespoon Tessemae’s Balsamic
coarse salt and freshly ground black pepper
2 heads cauliflower, cored and cut into florets
½ cup pepitas
coarse salt and freshly ground black pepper
½ cup pitted green olives, sliced
½ cup whole parsley leaves
1/3 cup dried cherries

 
What you do

1. Heat oven to 425 degrees. Place salmon fillets in a baking dish and drizzle with ¼ cup of the Balsamic, then sprinkle with salt and pepper. Marinate salmon 15 minutes.
2. While salmon marinates, combine cauliflower and pepitas on a rimmed baking sheet and drizzle with ¼ cup Balsamic and salt and pepper to taste. Roast at 425 degrees until browned, about 25 minutes, stirring halfway through cook time. Remove from oven and set aside.
3. Line a baking sheet with aluminum foil brush with 1 tablespoon Balsamic. Place salmon skin-side-down on sheet. Roast at 425 on top rack for 5 minutes, then brush with leftover marinade. Roast another 5 minutes or until salmon is cooked through and flakes easily with a fork.
4. While salmon is roasting, stir together cauliflower mixture, olives, parlsey, cherries, and remaining ¼ cup Balsamic. Serve cauliflower salad with salmon.