Salmon with Pesto and Roasted Cauliflower (5 ingredients!)

Salmon with Pesto and Roasted Cauliflower is an easy 5-ingredient full dinner! Yep, all you need is just five ingredients to create the crispiest, most flavorful salmon meal. We pan-sear salmon filets in a screaming hot cast iron skillet, and serve it over a bed of pesto farro studded with nutty roasted cauliflower. This is honestly the BEST five-ingredient meal you'll ever make!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 290kcal

Author Nicole

Cost $30

Equipment

sheet pan
Cast iron skillet
Sauce pan

Ingredients

1 head cauliflower
2 1/2 tbsp olive oil, divided
1/2 tsp kosher salt
3/4 cup uncooked farro
4 5oz filets center-cut salmon
3 tbsp pesto, plus more for drizzling

Instructions

Preheat oven to 425 degrees.
Use a large chef's knife to cut the cauliflower into varying sizes. Make sure each piece of cauliflower has a flat surface so it can brown and roast nicely. i.e. Do not pull off florets, use your knife to cut them so they have a flat surface.
Add cauliflower to a large rimmed sheet pan. Drizzle with two tablespoons of olive oil. Use your hands to evenly coat the cauliflower in the oil. Sprinkle with 1/2 teaspoon salt and just a little bit of pepper. Toss again. Spread the cauliflower out. No one piece of cauliflower shoudl be touching another, if you need to, use two sheet pan. You want the cauliflower to roast and if they are too close together, they will steam instead. Roast for 15 minutes and flip ober, cook anothe 5-10 minutes until caramilized.
Meanwhile, cook the farro according the package's directions. Season with salt and pepper.
When the cauliflower and farro are almost done cooking, season the salmon liberally with salt and pepper. Heat a large cast iron skillet to a medium-high heat. Add remaining two teaspoons of olive oil to the skillet. Swirl to coat the pan. Add the salmon, skin-side up (if you want to eat the salmon skin and want the skin to be crispy, start with the salmon, skin-side down). Sear the salmon until golden brown, and crispy, about 2-3 minutes. Flip and turn the heat down to medium, continue to cook until salmon is cooked through, another 3-4 minutes.
Take about 1 cup of the roastted cauliflower and roughly chop. Add to the cooked farro along with 3 tablspoons of the pesto. Toss to combine. Season with salt and pepper.
Arrange farro on the bottom of a plate. Place cooked salmon on top. Scatter extra roasted cauliflower around. Drizzle with more pesto.

Nutrition