2 pounds skin-on salmon filets, cut into 6 equal servings 6 cups Romanesco, chopped into florets (1 - 2 large heads) 6 garlic cloves, peeled & smashed 2 tablespoons refined avocado oil, or high-heat oil 1 teaspoon cumin seed Kosher salt & fresh ground black pepper, to taste 1/4 tsp. crushed red pepper flakes or 1/2 jalapeno pepper, thinly sliced 1/4 cup fresh lime juice 1 tsp. lime zest 1/4 cup cilantro, chopped 1/4 cup olive oil 1/2 avocado (opt.)
Preheat oven to 425°F.
Set aside the salmon filets on a plate and season with salt and fresh ground black pepper. On a large baking sheet, toss the romanesco with the garlic cloves, oil, cumin seed, salt & pepper to thoroughly coat. Spread in a single layer (use 2 sheets if necessary) and roast for 20 minutes, until slightly browned. Remove from oven and stir. Nestle the salmon filets into the veggies. Roast for another 10 minutes, until the salmon is cooked through and easily flakes, but is still slightly pink (120 degrees). While the salmon is roasting, whisk together the crushed red pepper or jalapeno slices, lime juice & zest, cilantro, olive oil, and salt to taste. If adding avocado, blend everything in either a food processor, immersion, or standing blender. If it is too thick, thin with a little water, and adjust to taste. If too sour, add some honey. To plate, place veggies and one filet on each dish and drizzle with dressing