The second time was a hit

I served my family this yummy, healthy meal tonight! I purchased a 2.7 pound salmon fillet from my local grocery store. I've never prepared an entire fillet like this before so it was fun dealing with such a large piece. I did not add the capers. I paired it with roasted cauliflower and pineapple. I did not use the dried marjoram on the cauliflower since I didn't know what it was. I used basil instead. The pineapple was fresh so it was interesting to cut it up. Make sure to avoid the center core because it has an odd taste. Here are the recipes for the salmon and cauliflower.

Baked Salmon with Lemon and Thyme

Ingredients

1. 32 oz piece of salmon
2. 1 lemon, sliced thin
3. 1 tbsp capers
4. Salt and freshly ground pepper
5. 1 tbsp fresh thyme
6. Olive oil, for drizzling

Instructions

1. Line a rimmed baking sheet with parchment paper and place salmon, skin side down, on the prepared baking sheet. Generously season salmon with salt and pepper. Arrange capers on the salmon, and top with sliced lemon and thyme.
2. Place baking sheet in a cold oven, then turn heat to 400 degrees F. Bake for 25 minutes. Serve immediately.

By Rebecca Bohl (PaleoGrubs.com)

Balsamic Roasted Cauliflower

Ingredients

1. 1 large head of cauliflower, cut into florets
2. 3-4 tbsp olive oil
3. 1 tsp dried marjoram
4. 2.5 tbsp balsamic vinegar
5. salt and pepper to taste

Directions

1. Preheat oven to 425 degrees.
2. Toss the cauliflower with the olive oil and marjoram in a bowl. Spread out evenly on a rimmed baking sheet and sprinkle with salt and pepper. Roast for about 15 minutes, turning once, until it starts to soften and brown.
3. Pour balsamic over the cauliflower and stir. Return to the oven for 6-8 more minutes.

Notes

1. Difficulty: Easy

By Rebecca Bohl (PaleoGrubs.com)