Grilled Salmon with Cauliflower

Instructions

1. 1

   Preheat your grill or grill pan to medium-high heat. Pat salmon fillets dry with paper towels and season both sides with salt, pepper, and garlic powder.

   Tip: Dry salmon ensures better searing and crisper skin.

2. 2

   Toss cauliflower steaks with 2 tablespoons olive oil, minced garlic, half the thyme, salt, and pepper. Place on grill and cook for 12-15 minutes, turning halfway through, until golden and tender.

   Tip: Cut cauliflower steaks evenly so they cook at the same rate.

3. 3

   While cauliflower cooks, prepare the salmon topping by mixing lemon zest, remaining thyme, and red pepper flakes in a small bowl.

4. 4

   Place salmon skin-side down on the grill. Cook for 4-5 minutes without moving until the skin is crispy and golden. Flip carefully.

   Tip: Resist the urge to move the salmon; this develops the crispy skin.

5. 5

   Cook salmon for another 3-4 minutes on the flesh side until just cooked through. Brush the top with the herb-lemon mixture and a drizzle of olive oil.

   Tip: Salmon is done when it flakes easily with a fork but still has a moist center.

6. 6

   In a small pan, melt butter with remaining garlic. Toast sage leaves briefly until fragrant and crispy, about 1 minute.

   Tip: Watch carefully so sage doesn't burn.

7. 7

   Transfer cauliflower steaks to serving plates and drizzle with the sage-butter mixture. Top with salmon fillets and finish with fresh lemon juice.

   Tip: Serve immediately while everything is hot and the cauliflower is still crispy.