Roast Salmon and Cauliflower With Tomato Vinaigrette and Horseradish Yogurt

Preheat the oven to 450ºF and line a rimmed baking sheet with foil, set aside.

Toss the cauliflower with the avocado oil and toss with salt, to taste. Spread over the prepared baking sheet. Roast at 450 for 15 minutes, or until lightly browned.

Reduce the oven temperature to 200ºF. Move the vegetables to the sides of the sheet and place the salmon onto the baking sheet. Return the pan to the oven and bake for another 20 minutes, or until the fish just flakes when tested with a fork.

While salmon cooks, prepare the sauce. Add the butter to a large skillet over medium high heat. When melted, add shallots with a pinch of salt and cook on high heat, about 5 minutes, until soft and translucent. Add the tomatoes and cook, stirring occasionally until the tomatoes begin to breakdown and release their liquid, scraping any browned bits off the bottom of the pan, another 5 minutes or so. Add the balsamic and wine and bring to a boil. Cook until the liquid is reduced by half. Adjust seasoning to taste with salt and pepper, as desired. Stir in basil and set aside.

Stir together the yogurt ingredients and set aside.

To serve, divide yogurt between two plates. Top with salmon and spoon the tomato sauce over each filet. Serve with cauliflower on the side.