Optional: For best flavor start by marinating the salmon in black pepper, olive oil for 2-3 hours.

The Lemon Roasted Cauliflower: Preheat the oven to 400 degrees F and break up the florets from a head of cauliflower and spread them out on a baking dish. In a separate bowl, combine the juice of one lemon, 1/2 cup of olive oil, 1/2 cup melted coconut oil, black pepper, sea salt, and 2 cloves of garlic (finely chopped) and drizzle it evenly across the florets. Bake them for about 25 minutes until the florets start to brown.

The Citrus Salmon: While the cauliflower is baking, dice up the sweet onion and saute it in coconut oil until it starts to brown (that’s the glazed look). Next, when there’s about 12 mins left for the cauliflower, place the salmon on a baking sheet with some parsley and black pepper and add it to the oven… they both need to bake another 12-15 minutes. The salmon is done when it reaches an internal temperature of 140 degrees F.

The Guacamole: I like to keep this simple and mash up 1 avocado, then add sea salt and the juice of 1 lemon. It provides a wonderful compliment to the salmon and cauliflower.

Enjoy!