Ingredients
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2/3 cup soy sauce
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1/3 cup honey
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3 cloves garlic, minced
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1 tsp fresh ginger, peeled and minced
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1 tsp Sriracha
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1 lb salmon fillets (4 oz each)
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1 head cauliflower, cut into small florets (about 4 cups)
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1 tbsp olive oil
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1/3 cup chopped green onions
Steps
1
Preheat oven to 375°F. In a medium bowl, whisk together soy sauce, honey, garlic, ginger, sriracha and ¼ cup water. Place salmon in a resealable plastic bag. Pour about ½ glaze mixture over salmon and turn to coat. Reserve remaining glaze. Refrigerate for at least 30 minutes and up to 4 hours.
2
Meanwhile, line a baking sheet with parchment. Add cauliflower florets to baking sheet and toss with oil. Pour remaining glaze over cauliflower and toss to coat. Bake 40 to 45 minutes, flipping halfway through.
3
When 20 minutes remain for cauliflower, remove baking sheet from oven and add marinated salmon fillets skin-side down. Bake remaining 20 minutes, until salmon is cooked through and cauliflower is tender. Garnish with chopped green onions.
