Ingredients:
• 1 cauliflower head
• 6 carrots
• 1 pinch of fresh ginger
• 2 garlic cloves
• ½ cup of low-sodium soy sauce
• 2 tablespoons of roasted chile paste
• Dash of fish sauce (optional)
• Hot chile sauce, such as Sriracha, to taste (optional)
• 2 tablespoons of honey
• 3 tablespoons of olive oil
• 12-ounces almon fillet, cut into 4 servings

Directions:

1. Heat the oven to 450 F. Line two baking dishes with foil.
2. Wash and dry the cauliflower and carrots. Break the cauliflower into
   florets. Halve the carrots lengthwise and cut them into 2-inch segments.
   Place the vegetables in a large bowl.
3. Grate the ginger and garlic with a fine grater. In a small bowl, whisk
   together the soy sauce, chile paste, fish sauce (if using), chile sauce (if
   using), and honey. Stir in the ginger and garlic. Measure out a scant ½ cup
   of the chile mixture; set aside. Using a whisk, mix the olive oil into the
   remaining chile mixture until thoroughly combined.
4. Toss the cauliflower and carrots with the olive oil–chile mixture. Put the
   coated vegetables into one of the prepared baking dishes and bake for 30
   minutes, stirring after 15 minutes. (The vegetables will roast for a total
   of 40 minutes, including time in the oven with the salmon.)
5. Wash the salmon and pat it dry. Pour the reserved chile mixture into the
   remaining prepared baking dish and place the fish skin-side up into the
   dish. Bake for 8 minutes. (Vegetables will continue to roast on a separate
   rack.)
6. Remove the fish from the oven and peel off the skin. Flip the fillets to
   coat the other side with sauce. Return to the oven and bake 2 minutes more.

Nutritional Information:
Calories: 325
Fat: 14g
Protein: 24g
Carbs: 29g
Sodium: 1009mg

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