I choose to roast cauliflower and purple yams because had them in the house, but you can roast almost any vegetables you like. I always make extra of this kind of simple dinner because the leftovers are great for lunch or another dinner.
1 lb wild Alaskan salmon, dried with a paper towel
1 head cauliflower washed and cut into 1-2 inch chunks (use the green leaves as well)
2 yams washed and cut into 1-inch chunks
4 tablespoons extra virgin olive oil
Take the salmon out of the refrigerator 20-30 minutes before you plan to cook it.
Preheat the oven to 375º. Line two sheet pans with parchment paper.
Place the cauliflower on pan and drizzle 1 tablespoon of olive oil on top of the yams. Toss well and sprinkle with a pinch of salt.
Place the yams on another pan and drizzle with 1 tablespoon of olive oil on top of the cauliflower. Toss well and sprinkle with a pinch of salt.
Place in the oven and cook for between 20-30 minutes. Check for doneness by inserting a fork in the vegetables to see if they are soft.
While the vegetables are cooking add 1-2 tablespoons of olive oil to the bottom of a skillet. Heat the pan and then add the salmon. Season with some salt and pepper if desired. Cook for about 4 minutes on medium heat (watch for the splattering of hot oil). Flip the fish and cook for about 3-4 minutes longer until cooked through. Squeeze a little lemon on the fish and serve alongside the vegetables and a green salad.