Chipotle Salmon with Arugula Salad
Prep time
Cook time
Total time
Serves: 4
  • 1 large head cauliflower, cored and cut into 2-inch florets
  • 2 tablespoons extra-virgin olive oil
  • sea salt and freshly ground black pepper
  • 1 (7-ounce) can chipotle peppers in adobo sauce, peppers seeded and minced, 2 teaspoons sauce reserved
  • 1 tablespoon balsamic vinegar
  • 4 (4- to 6-ounce) boneless, skin-on wild salmon fillets
  • 2 cups baby arugula
  • ¼ cup chopped sundried tomatoes
  • ¼ cup chopped Kalamata olives
  • 2 tablespoons pine nuts
  • 1 tablespoon cider vinegar
  • 1½ teaspoons Dijon mustard
  1. Preheat the oven to 450°F.
  2. Place the cauliflower florets on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a pinch of black pepper. Toss to coat the cauliflower with the oil and seasonings.
  3. Roast the cauliflower, stirring once midway, until it is tender and golden, 25 to 30 minutes. Remove from the oven and reduce the temperature to 400°F.
  4. In a small bowl, stir together the chipotle peppers, adobo sauce, and balsamic vinegar.
  5. Place the salmon fillets, skin-side down, in a baking dish. Use a spoon or a brush to coat the top of the salmon with the chipotle mixture. Bake until the salmon is cooked through, 12 to 16 minutes, depending on the thickness.
  6. Meanwhile, in a large bowl, combine the roasted cauliflower, arugula, sundried tomatoes, olives, and pine nuts.
  7. In a small bowl, whisk together the remaining 1 tablespoon olive oil, cider vinegar, mustard, and a pinch of salt.
  8. Drizzle the dressing over the salad, gently tossing to combine. Serve with the salmon.
This recipe is from The Blood Sugar Solution 10-Day Detox Diet Cookbook by Mark Hyman, M.D.
**Please use all organic ingredients if possible**
Recipe by Food Babe at